King Salmon Over Endive and White Bean Salad With Bagna Cauda Dressing | Sunbasket

Name: King Salmon Over Endive and White Bean Salad With Bagna Cauda Dressing | Sunbasket
Ingredients: 1 or 2 heads organic Belgian endive; ¼ cup raisins; 2 tablespoons sherry vinegar; ¼ cup pine nuts; Fish options:; 1 wild Pacific skin-on king salmon fillet (about 10 ounces); 2 sustainably raised Faroe Islands skinless salmon fillets - center-cut (about 5 ounces each); 2 sustainably raised skin-on barramundi fillets (about 6 ounces each); 2 wild Alaskan skinless halibut fillets (about 6 ounces each); 2 tablespoons capers; 1 cup cooked white beans; Sunbasket bagna càuda dressing (extra virgin olive oil - anchovy paste - garlic - kosher salt - black pepper)

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We use the magical blend of anchovies, garlic, and extra virgin olive oil—known as bagna càuda—to dress up this endive and white bean salad.

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Ingredients

1 or 2 heads organic Belgian endive
¼ cup raisins
2 tablespoons sherry vinegar
¼ cup pine nuts
Fish options:
1 wild Pacific skin-on king salmon fillet (about 10 ounces)
2 sustainably raised Faroe Islands skinless salmon fillets - center-cut (about 5 ounces each)
2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
2 wild Alaskan skinless halibut fillets (about 6 ounces each)
2 tablespoons capers
1 cup cooked white beans
Sunbasket bagna càuda dressing (extra virgin olive oil - anchovy paste - garlic - kosher salt - black pepper)