White Bean Salad with Anchovy Vinaigrette
Featured in our Fall 2024 Food + Entertaining article, Autumn Inspiration, this white bean salad is bursting with Mediterranean goodness.
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Cooking tools:
- Grater
- Mixing bowl
- Skillet
- Paper towel
- Plate
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Chef's knife
- Cutting board
- Spoon
- Stove
- Fork
- Serving bowl
- Spatula
Ingredients
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1 large garlic clove, grated
- 2 teaspoons stone ground mustard
- 3–4 anchovy filets, finely chopped
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- ½ small red onion, thinly sliced
- 2 tablespoons vegetable oil
- 2 tablespoons capers, drained
- 2 15-ounce cans butter or cannellini beans, drained and rinsed
- ½ cup cherry tomatoes, cut in half
- ½ cup Italian parsley leaves, roughly chopped
- Flaky salt for serving
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