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.)
very tasty indeed. Loved the flavor that the shallots and anchovies give. I added a handful of capers and it gave a really nice kick. Paired with a fresh crusty bread for a wonderful dinner.
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!!!!
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