RECIPE: White Bean and Roasted Potato Salad With Rosemary — Cookery

RECIPE: White Bean and Roasted Potato Salad With Rosemary — Cookery

cookery-store.ca

Yield: 8 servings Ingredients 1½ cups dried cannellini or Great Northern beans 1½ tablespoons plus1 teaspoon coarse kosher salt, more to taste 2 bay leaves, torn 1garlic clove, smashed 6...

View full recipe on cookery-store.ca

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at cookery-store.ca.

Share this recipe:

Cooking tools:

  • Mixing bowl
  • Pot
  • Baking sheet
  • Blender
  • Food processor
  • Oven
  • Stove
  • Kitchen scale
  • Measuring cup
  • Measuring spoon
  • Chef's knife
  • Cutting board
  • Microplane
  • Colander
  • Wooden spoon
  • Serving platter
  • Whisk
  • Ladle

Ingredients

  • 1½ cups dried cannellini or Great Northern beans
  • 1½ tablespoons plus1 teaspoon coarse kosher salt, more to taste
  • 2 bay leaves, torn
  • 1garlic clove, smashed
  • 6 tablespoons extra-virgin olive oil
  • 800 grams Yukon Gold potatoes, scrubbed and cut into ½-inch chunks
  • ¼ 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 (or 1 tbsp drained capers)
  • 2 garlic cloves
  • 2 tablespoons red wine vinegar, more to taste
  • Large pinch kosher salt, more to taste
  • ½ cup extra-virgin olive oil
  • Finely grated zest of 1 lemon
  • 1 tablespoon chopped rosemary
  • Large pinch red chile flakes

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

More dinner inspiration, straight to your inbox

Get recipes worth saving and practical cooking tips. No account needed.

Get recipe ideas by email

More Like This