WHITE BEAN SALAD WITH ANCHOVY VINAIGRETTE
Serves 4
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
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 .
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 .
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 .
Recipe from The Modern Proper
MAKE AHEAD : This 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 .
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