White bean salad

White bean salad

Salata od bijelog graha

By
From
Dalmatia
Serves
4

If you need a colourful salad to enhance the look of your lunch, try this recipe. You can use tinned beans – just don’t tell anyone! (In Croatia, we always use dried beans and cook them from scratch.) This is a traditional salad with the addition of crispy lettuce to add texture. It can accompany fish or meat, or it makes a vibrant vegetarian appetiser.

Ingredients

Quantity Ingredient
300 grams dried cannellini beans
5 spring onions, sliced
4 radishes, sliced into rounds
2 cups crisp cos lettuce, sliced into strips
50ml extra virgin olive oil
20ml red wine vinegar
1 anchovy, chopped
sea salt
freshly ground black pepper

Method

  1. Soak the dried beans overnight. The next day, drain the beans and transfer to a saucepan. Cover with fresh water, bring them to the boil, then cook over medium heat for 10–15 minutes, skimming off any foam that rises to the surface, until the beans are soft. Season the water at the end when the beans are soft. Turn off the heat and let the beans sit in the water for another 5 minutes. Drain off most of the water, but leave a little to keep the beans moist. Leave to cool.
  2. Strain the cooled beans and add the spring onion, radish, lettuce, olive oil, vinegar and anchovy. Season well with salt and pepper and serve.
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