White Bean and Roasted Potato Salad With Rosemary

Name: White Bean and Roasted Potato Salad With Rosemary
Total time: 2 h 30 min
Yield: 8 servings
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

By Melissa Clark

Total Time: 2½ hours, plus soaking
Rating: 4(261)
Comments: Read comments

Freshly cooked white beans hold their shape better than canned ones, so unless you’re really pinched for time, cook the beans yourself for this hearty, lively winter salad. Serve it as a side dish for roasted meats or chicken. If you omit the anchovies in the dressing (use capers instead), it would be an excellent meatless main course. If you have time, it's best to give the beans a proper soak (4 to 12 hours); if not, just tack 30 to 60 minutes onto the cooking time, adding more water as needed to keep them entirely covered.

Featured in: Cooking Beans at Home, Leaving the Can Behind

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Ingredients

Yield:8 servings

For the Salad

1½cups dried cannellini or Great Northern beans
1½tablespoons plus 1 teaspoon coarse kosher salt, more to taste
2bay leaves, torn
1garlic clove, smashed
6tablespoons extra-virgin olive oil
1¾pounds Yukon Gold potatoes, scrubbed and cut into ½-inch chunks
¼teaspoon black pepper
8cups hearty winter greens, kale, collard greens, cabbage or mustard greens
2teaspoons lemon juice, more to taste

For the Dressing

4anchovy fillets (see note)
2garlic cloves
2tablespoons red wine vinegar, more to taste
Large pinch kosher salt, more to taste
½cup extra-virgin olive oil
Finely grated zest of 1 lemon
1tablespoon chopped rosemary
Large pinch red chile flakes

Ingredient Substitution Guide

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Preparation

Step 1
Put the beans in a bowl or pot, cover with water by 2 inches and add 1½ tablespoons salt. Let soak 4 to 12 hours. Drain before using.
Step 2
Put the soaked beans in a pot, cover with water by 2 inches and add ½ teaspoon salt, 1 bay leaf, the smashed garlic clove and 2 tablespoons oil. Bring to a boil, then simmer until tender, about 40 to 75 minutes, stirring occasionally. Season with more salt if needed.
Step 3
Meanwhile, prepare the potatoes: Heat oven to 425 degrees. On a rimmed baking sheet, toss potatoes with 2 tablespoons oil, the remaining ½ teaspoon salt and the pepper and arrange in a single layer. Top with remaining bay leaf. Roast for 15 minutes, flip potatoes, then roast until golden and very tender, another 15 to 25 minutes.
Step 4
While potatoes roast, make the dressing: In a blender, combine anchovies, garlic, vinegar and a large pinch of salt; blend until smooth, then blend in oil. Taste and add more salt or vinegar, or both, if needed. Transfer to a large bowl, stir in lemon zest, rosemary and chile flakes.
Step 5
In a separate large bowl, toss greens with remaining 2 tablespoons oil, the lemon juice and a large pinch of salt. Arrange on a large serving platter.
Step 6
Toss the warm potatoes and beans into the bowl with the dressing and mix well. Taste and add more salt if necessary, and vinegar. Arrange on top of greens and serve.

Tip

To make this recipe vegan, use minced capers instead of anchovies. Add them with the lemon zest in Step 4.

Ratings

4 out of 5

261 user ratings

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Comments

Judith7 years ago

Fresh bay leaves!!!!!!!Not dried.

TC outwest7 years ago

The first time I made this I thought it was a bit too starchy and a little bland, tho nice flavors. So I made it again, used blue potatoes (but less of them and cut smaller than pictured above), added roasted cauliflower and onion, added capers and some of their pickling liquid and good mustard and fresh parsley and sage in addition to the rosemary. Liked it much more and it looked much prettier, too

JB7 years ago

I liked this, really great flavor.
I subbed lime zest for lemon, and Togarashi spice mix instead of chile flakes in the dressing. I also lightly stir fried the greens I used, kale and red and green cabbage, just a touch, to wilt them.
Next time, I'll increase the greens, and somewhat reduce the serious carbo loading factor of beans and potatoes together. Goes well with grilled pork chops.

Jessie R.1 year ago

Found out I was out of olive oil too late; in each case I used half lemon olive oil and half garlic sunflower oil. It added nicely to the lemon and garlic flavours!

g.bouquio1 year ago

I used one can Cannolini & one can Small White Beans & more or less doubled the recipe. Used the capers instead of anchovies, thyme instead of rosemary and in the absence of fresh greens, made a side dish of (frozen) broccoli rabe. Family loved it!

g.bouquio1 year ago

P.S.: I added 3/4 cup minced red onion & a small sliced rib of celery.

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