White Bean and Roasted Potato Salad With Rosemary Recipe

Ingredients

• 1 1/2 cups dried cannellini or Great Northern beans
• 1 1/2 tablespoons plus 1 teaspoon coarse kosher salt, more to taste
• 2 bay leaves, torn
• 1 garlic clove, smashed
• 6 tablespoons extra-virgin olive oil
• 1 3/4 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch chunks
• 1/4 teaspoon black pepper
• 8 cups hearty winter greens, kale, collard greens, cabbage or mustard greens
• 2 teaspoons lemon juice, more to taste
• 4 anchovy fillets (see note)
• 2 garlic cloves
• 2 tablespoons red wine vinegar, more to taste
• Large pinch kosher salt, more to taste
• 1/2 cup extra-virgin olive oil
• Finely grated zest of 1 lemon
• 1 tablespoon chopped rosemary
• Large pinch red chile flakes