Arugula and Cranberry Bean Bread Salad | CUESA

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Arugula and Cranberry Bean Bread Salad


Daniel Capra, Paula LeDuc Fine Catering

This recipe was made at CUESA’s Fifth Annual Summer Celebration on June 14, 2015.

Serves 6


Arugula and Lemon Verbena Purée

(Makes 2½ to 3 cups)

1 handful arugula, blanched in salted water and cooled
¼ cup lemon verbena
1 cup olive oil
Salt and pepper


1 handful arugula
2 cups cooked cranberry beans
1 tablespoon rinsed and chopped preserved orange or lemon
2 cups smoked or grille croutons
½ cup sliced scallion, white and green parts
1 cup diced, rendered bacon
¼ cup arugula flowers
Salt and pepper


To make the purée: Purée the arugula, lemon verbena, and ¼ cup water in a blender. Slowly add the oil. Season with salt and pepper to taste.

To make the salad: Mix together all the ingredients in a bowl with 1 cup of the arugula lemon verbena purée, and season with salt and pepper to taste. Enjoy!

Photo by Amanda Lynn Photography


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »