Salad For President: 3 Healthy Recipes Inspired By Artists

8 ounces (225 g) high-quality dried cannellini beans
3 cups (720 ml) unsalted or low-salt Chicken Stock or vegetable stock
2 tablespoons thinly sliced Vidalia onion
1⁄8 teaspoon sugar
Kosher salt
3 tablespoons white wine vinegar
¼ cup (60 ml) olive oil
2 tablespoons plus 1 teaspoon minced Preserved Lemon rind
1 tablespoon preserved lemon brine
8 ounces (225 g) cleaned calamari
Freshly ground black pepper
4 tablespoons grapeseed oil
½ cup (60 g) minced celery, plus 1 tablespoon chopped celery leaves
1 cup (30 g) mâche
High-quality extra-virgin olive oil
1 lemon, cut into wedges

1. Put the beans in a pot and cover them with water by at least 2 inches (5 cm). Let them sit overnight. 

2. Drain the beans and transfer them to a saucepan. Add the stock (they should be covered with 3 inches/7.5 cm of liquid; add water if needed). Bring them to a low boil over medium heat, then reduce the heat and simmer, partially covered, for 45 minutes to 1 hour, or until the beans are creamy but have not yet burst. If the cooking liquid reduces and the beans peek out, add more water to cover. Meanwhile, put the onion in a small bowl, sprinkle with the sugar and a good pinch of salt, and pour the vinegar over the top. Smash the onions down with your fingertips a few times to really get the pickling started. Set aside while you assemble the rest of the salad. 

3. When the beans hit their sweet spot, fully cooked and no longer starchy, drain the liquid (if using broth, you can reserve the broth for future use) and return the beans to the sauce-pan with the olive oil, 1 teaspoon salt, the preserved lemon, and lemon brine. Gently toss, being careful not to mash the beans, and cover to keep warm. 

4. Slice the calamari into ¼-inch (6-mm) rounds; rinse, and pat dry. Season with salt and black pepper. In a medium cast-iron skillet, heat 2 table-spoons of grapeseed oil over high heat until it begins to smoke. Toss half of the calamari into the pan, spread into a sin-gle layer, and cook on one side for 1 minute. Flip the calamari and cook for 2 minutes on the other side, until they are golden brown on the surface, then remove with a fish spatula or slotted spoon and place on a paper towel to absorb excess oil. Add the remaining 2 table-spoons of grapeseed oil to the pan, and cook the remaining calamari. 

5. Toss the celery in with the beans. Taste and season with more salt if needed. Spoon the mixture onto a platter or shal-low serving bowl, scraping the bottom to get all that oil. Place the mâche around the edges and a few smaller leaves on top. Scatter the calamari and pickled onion on top and garnish with the celery leaves. Finish with a generous drizzle of olive oil and serve warm with the lemon wedges.