Simple Recipes for Every Day
White Bean Salad with Anchovy Vinaigrette
- Serves: 4
- Prep Time: 30 min
- Cook Time: 5 min
Ingredients
Anchovy Vinaigrette
- ⅓ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 large garlic clove, grated
- 2 teaspoons stone-ground mustard
- 4 anchovy filets, finely chopped
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- ½ small red onion, thinly sliced
Salad
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons capers, drained
- 2 (15-ounce) cans butter or cannellini beans, drained and rinsed
- ½ cup cherry tomatoes, halved
- ½ cup roughly chopped fresh flat-leaf parsley leaves
- Flaky salt, for serving
Ingredients
Anchovy Vinaigrette
- ⅓ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 large garlic clove, grated
- 2 teaspoons stone-ground mustard
- 4 anchovy filets, finely chopped
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- ½ small red onion, thinly sliced
Salad
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons capers, drained
- 2 (15-ounce) cans butter or cannellini beans, drained and rinsed
- ½ cup cherry tomatoes, halved
- ½ cup roughly chopped fresh flat-leaf parsley leaves
- Flaky salt, for serving
Method
- Make the vinaigrette. In a medium bowl, whisk together the olive oil, red wine vinegar, garlic, mustard, anchovies, salt, and pepper. Add the red onions and toss to coat. Set aside to marinate at room temperature for about 30 minutes.
- Heat 2 tablespoons of olive oil in a small skillet over medium-high heat until glistening. Add the capers and cook, stirring every minute or so, until slightly crispy, 4 to 5 minutes. Transfer to a paper-towel lined plate to cool.
- In a large bowl toss together the white beans, cherry tomatoes, parsley, capers, and prepared anchovy vinaigrette until fully combined. Top with flaky salt and serve.
Notes
This salad can be made up to a day ahead and stored refrigerated in an airtight container, but make and add the crispy capers right before serving.