Calabrian chilli-and-cannellini bean salad
6
Easy
15 minutes
This is the kind of salad that quietly steals the show at every table it lands on. Creamy cannellini beans meet punchy Calabrian chilli and a sharp, garlic-kissed dressing, it's bold without trying too hard, and comes together in the time it takes to open a tin.
Ingredients
Method
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For the dressing:
- 2 cloves garlic, crushed
- 6 anchovy fillets, mashed
- 2 T red wine vinegar
- 1 lemon, juiced
- 1–2 t Woolworths Calabrian chilli paste (adjust to taste)
- ⅓ cup olive oil
- sea salt and freshly ground black pepper, to taste
- 1 x 400 g can cannellini beans, drained and rinsed
- ¼ red onion, very thinly sliced
- a handful Italian parsley, roughly chopped
- 1 x 180 g pack Woolworths Italian salad
Method
Ingredients
1. To make the dressing, place the crushed garlic in a mortar and pestle, sprinkle with a pinch of sea salt and work to form a smooth paste. Transfer to a bowl and whisk in the anchovies, vinegar, lemon juice and chilli paste. Slowly drizzle in the olive oil, whisking continuously until the dressing is emulsified and glossy. Season generously with sea salt and cracked black pepper.
2. In a large bowl, combine the cannellini beans with the red onion and most of the parsley, reserving a little to garnish. Pour the dressing over the bean mixture and toss gently to coat, allowing the beans to absorb the flavours for a minute or two.
3. Arrange the Italian salad leaves on a large platter and spoon the dressed bean mixture over the leaves. Garnish with the reserved parsley and a final crack of black pepper. Serve immediately.
Food assistant: Bianca Jones
Photographer: Shavan Rahim
Videographer: Barry De Villiers
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