Cannellini Bean Salad
Cannellini Bean Salad is one of those comfort foods that you didn’t realize you were craving until the sauce hits the heat of the freshly boiled beans and you smell the fishy, salty anchovy, the rich egg yoke, and the tangy red wine vinegar.
Although the ingredients are more than a few, it is a simple preparation. In addition to the Anchovy, egg, and vinegar you need onion, parsley, sage and olive oil. Very finely chop the anchovy, onion, parsley, & sage. then pulse together with the egg, oil, & vinegar until they have a creamy consistency.
Tossed with the still hot beans and fresh cracked black pepper the salad sits at room temperature for about an hour to allow the flavors to steep. Toss again and serve with your favorite entrée.
Or, do what I did — sit down in front of the television with a bowl full and make it your entire entrée.
I’m with you on this one Deborah…I’d eat the entire bowl-full all by my little ‘ole self!! I want to marry cannellini beans!! YUM!
I love the way you have written about this Deborah, so descriptive! I love this recipe and would like to eat this NOW!
I would have liked to see a slice crusty bread lying near. The bread soaking up the oil may be as good a part of this tremendously satisfying dish as the beans themselves.
Deborah responds:
You are so right. The bread, and an extra drizzle of new oil both add to the luxury.
One suggestion: use the Cooks Illustrated method to cook the beans…brine for 8-24 hours before boiling. Increases flavor exponentially. This salad is indeed almost life-changing…