Five Bean Salad With Scallions And Horseradish Vinaigrette

• 1 cup dry chick-peas
• 1 cup dry cannellini (white kidney beans)
• 1 cup dry borlotti (cranberry or Roman beans)
• 1 cup dry black-eyed peas
• 1 cup dry green lentils
• 1 cup dry barley
• 1 carrot, peeled
• 1 stalk celery, rinsed
• 1 whole onion, peeled
• 1 bouquet garni (1 sprig rosemary, 2 whole peeled cloves garlic, 2 sprigs thyme, all wrapped and tied in cheesecloth)
• 2 1/2 teaspoons salt
• 2 tablespoons extra virgin olive oil, plus 1/3 cup for the dressing
• 3 tablespoons red wine vinegar
• 1 teaspoon freshly grated horseradish
• 2 bunches of fresh scallions, rinsed and cut into 1/2-inch slices (white and light green parts only)
• freshly ground black pepper to taste

1. Soak the chick-peas, cannellini, borlotti, and black-eyed peas separately in plenty of water overnight. Soak the lentils and barley separately for 2 hours.
2. Fill a big pot two-thirds full with water. Add the carrot, celery, onion, and the bouquet garni, and put on high heat. When the water comes to a boil, reduce the heat and simmer for 20 minutes. Stir in the borlotti. After 10 minutes, stir in the cannellini; after 10 minutes more, stir in the black-eyed peas. After another 10 minutes, stir in the barley, and after 10 more minutes, stir in the lentils. Add 2 teaspoons of the salt. Simmer until the beans are cooked but not mushy, about 20 minutes. Strain the beans through a colander, pick out and discard the vegetables and the bouquet garni, and spread the beans out to cool on a sheet pan, drizzling 2 tablespoons of olive oil over them and stirring them around to coat with the olive oil.
3. In a bowl, dissolve the remaining salt in the red wine vinegar with a whisk. Add the grated horseradish and the 1/3 cup of olive oil and beat with the whisk until the dressing is emulsified.
4. In a large bowl, mix the beans with the vinaigrette and the scallions. Finish the salad by grinding plenty of black pepper over it.

chickpeas, borlotti, blackeyed peas, green lentils, barley, carrot, celery, onion, bouquet garni, salt, extra virgin olive oil, red wine vinegar, freshly grated horseradish, scallions, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/five-bean-salad-with-scallions-and-horseradish-vinaigrette-1240561 (may not work)