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Simple Recipes for Every Day

White Bean Salad with Anchovy Vinaigrette

homemade white bean salad with anchovy vinaigrette on a plate served with crusty bread
  • Serves:  4
  • Prep Time:  30 min
  • Cook Time:  5 min

Ingredients

Anchovy Vinaigrette

  • ⅓ cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 large garlic clove, grated
  • 2 teaspoons stone ground mustard
  • 3-4 anchovy filets, finely chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • ½ small red onion, thinly sliced

White Bean Salad

  • 2 tablespoons vegetable oil
  • 2 tablespoons capers, drained
  • 2 (15 ounce) cans butter or cannellini beans, drained and rinsed
  • ½ cup cherry tomatoes, cut in half
  • ½ cup Italian parsley leaves roughly chopped
  • Flaky salt for serving

Method

  1. Make the anchovy dressing: In a medium bowl, mix 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.

  2. Make the crispy capers: In a small skillet, heat vegetable oil over medium high heat until glistening. Add the capers and cook, stirring every minute or so, until the capers are a bit crispy, about 4-5 minutes. Transfer to a paper-towel lined plate to cool.

  3. Make the white bean salad: In a large bowl toss the white beans, cherry tomatoes, parsley, capers and prepared anchovy vinaigrette until fully combined. Top with flaky salt and serve.

Note: This white bean salad can be made up to a day ahead and stored in an airtight container in the refrigerator. Make and add the crispy capers right before serving.