WHITE BEAN AND ROASTED POTATO SALAD WITH ROSEMARY
Freshly cooked white beans hold their shape better than canned ones, so unless you're really pinched for time, cook the beans yourself for this hearty, lively winter salad. Serve it as a side dish for roasted meats or chicken. If you omit the anchovies in the dressing (use capers instead), it would be an excellent meatless main course. If you have time, it's best to give the beans a proper soak (4 to 12 hours); if not, just tack 30 to 60 minutes onto the cooking time, adding more water as needed to keep them entirely covered.
Provided by Melissa Clark
Categories salads and dressings, appetizer, side dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Put the beans in a bowl or pot, cover with water by 2 inches and add 1 1/2 tablespoons salt. Let soak 4 to 12 hours. Drain before using.
- Put the soaked beans in a pot, cover with water by 2 inches and add 1/2 teaspoon salt, 1 bay leaf, the smashed garlic clove and 2 tablespoons oil. Bring to a boil, then simmer until tender, about 40 to 75 minutes, stirring occasionally. Season with more salt if needed.
- Meanwhile, prepare the potatoes: Heat oven to 425 degrees. On a rimmed baking sheet, toss potatoes with 2 tablespoons oil, the remaining 1/2 teaspoon salt and the pepper and arrange in a single layer. Top with remaining bay leaf. Roast for 15 minutes, flip potatoes, then roast until golden and very tender, another 15 to 25 minutes.
- While potatoes roast, make the dressing: In a blender, combine anchovies, garlic, vinegar and a large pinch of salt; blend until smooth, then blend in oil. Taste and add more salt or vinegar, or both, if needed. Transfer to a large bowl, stir in lemon zest, rosemary and chile flakes.
- In a separate large bowl, toss greens with remaining 2 tablespoons oil, the lemon juice and a large pinch of salt. Arrange on a large serving platter.
- Toss the warm potatoes and beans into the bowl with the dressing and mix well. Taste and add more salt if necessary, and vinegar. Arrange on top of greens and serve.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 20 grams, Carbohydrate 30 grams, Fat 24 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 474 milligrams, Sugar 2 grams
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JUDY wanjiru
[email protected]This salad is a great way to add some extra vegetables to your diet. It's also a great source of protein and fiber.
fasil getachew
[email protected]I've made this salad several times, and it's always a hit. It's a great way to use up leftover roasted potatoes.
Jeffrey Wright
[email protected]This salad is a great make-ahead dish. I made it the night before a party, and it was even better the next day.
Chad Hendershot
[email protected]I'm always looking for new ways to use white beans, and this salad is a great option. It's healthy and delicious, and it's easy to make.
Jackson Sanderson
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids loved the roasted potatoes, and they didn't even notice the white beans.
Tamir Gabi Tamir Gabi
[email protected]I love the combination of flavors in this salad. The white beans, roasted potatoes, and rosemary all work together perfectly.
Aayusha Diyali
[email protected]This is a great recipe for a summer cookout. It's light and refreshing, and it's easy to make ahead of time.
Bro Etiosa
[email protected]I'm not a big fan of white beans, but I really liked this salad. The potatoes and the rosemary were a great addition.
Khan Kxp
[email protected]This salad is really easy to make, but it's not very exciting. I wouldn't make it again.
Floyd Walmsley
[email protected]I followed the recipe exactly, but my salad didn't turn out as flavorful as I expected. I think I might have used the wrong kind of potatoes.
Malik Aibraheem
[email protected]This salad is a little bland for my taste. I think I'll add some extra seasoning next time.
Malik Shameerali
[email protected]I made this salad exactly as the recipe said, and it turned out great. I didn't have any problems with the cooking times or the ingredients.
Md.Shimul Ahmed
[email protected]I'm always looking for new salad recipes, and this one definitely fits the bill. It's unique, flavorful, and easy to make.
ABU SIAM
[email protected]This salad is a great way to use up leftover roasted potatoes. I always have a few extra potatoes after I make a roast chicken, and this is the perfect way to use them up.
Anuradha Jodder
[email protected]I love the addition of rosemary to this salad. It gives it a really nice flavor.
Miyako panasian
[email protected]I made this salad for a picnic and it was perfect. It's easy to transport and serve, and it held up well in the heat.
adeel iqbal
[email protected]This is a great recipe for a quick and easy weeknight meal. It's also healthy and filling.
Erin Burnor
[email protected]I'm not usually a fan of white beans, but this salad changed my mind. The beans were creamy and delicious, and the roasted potatoes added a nice crunch.
Ace libert
[email protected]This salad was a hit at my last potluck! The combination of white beans, roasted potatoes, and rosemary was unique and flavorful. I'll definitely be making this again.