Servings: six to eight.
Use the biggest white beans you can find. I like fat Emergo beans; they’re creamy and mellow, with a rich, nutty flavor.
Make Ahead Tips
You can cook the white beans up to a day ahead of assembling the salad. Refrigerated the cooled beans in their broth. and bring to room temperature before assembling the salad.)
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This is really good when summer vegetables are at their peak. Fresh green beans and ripe tomatoes make the dish. I used a little bit of anchovy paste instead of the actual fish. Worked like a charm. I need to remember to make this more often!
This salad is delicious - the anchovies in it are a really nice touch. I'm sure the method of cooking the beans with aromatics is great, but I have to confess that I made it to use up leftover canned white beans - and it was still great. Paired with crusty French bread for a nice light dinner.
Made this for a 40th b-day party/picnic with 60 guests. Kids didn't go near it (of course) but the adults all LOVED! Everyone wanted the recipe. Easy to make, great to look at and TASTY!!!!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?