By Melissa Clark
- Total Time
- 2½ hours, plus soaking
- Rating
- 4(249)
- Notes
- Read community notes
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.
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Ingredients
Yield:8 servings
- 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
- 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
For the Salad
For the Dressing
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
360 calories; 24 grams fat; 3 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 30 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 7 grams protein; 493 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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
249
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Private Notes
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Cooking Notes
Judith
Fresh bay leaves!!!!!!!Not dried.
JB
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.
DrHelen
An outstanding meal for a winter evening. I used Rancho Gordo's Royal Corona beans--very creamy and a nice contrast to the potatoes. And they take to salad dressing beautifully. Dressing the greens with oil and lemon juice makes for a lovely and subtle taste contrast. We'll have it again soon.
TC outwest
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
Emilian
Delicious. Used rosemary instead of fresh bay leaves for the potatoes. And baby kale instead of mature kale for the greens.
Santo
Leave out all the salt and taste the beans, potato and greens salad! You know what it will taste like? A nice bean,
potato and greens salad! How novel.
elena
I have made this twice and it is excellent. I used arugula as the greens, subbed capers for anchovies, and added some tuna and hard-boiled egg to make it an entree. Highly recommend.
Melissa Clark
1 tablespoon should do it, but you can add more at the end if you like.
Sara
I wasn't sure about the combo of beans and potatoes but this was quite good. The lemon zest really makes the dressing.
mae
This was amazingly delicious; who knew anchovy dressing & roasted potatoes would be so good! I tore up the kale leaves to make easier bites & mixed everything together for family style serving.
Phil Kalina
Torn bay leaves!?! We eat them?
How finely must bay leaves be torn to make them safe to eat?
Karen
Yummy. Will make again. I used chopped and shocked swiss chard for the greens. Altogether, quite attractive as well as tasty and easy.
Mary Smith
I added some garlic cloves to the potatoes during the second 15 minutes. Ah, the joy of biting into a soft clove by surprise amongst all the other great tastes of this salad. This salad will enter the rotation for sure. Made me think I'd been transported to Spain.
mady_deutsch
Dear Santo, Salt brings out the natural flavours in foods. It's not necessary to use much--even a small amount makes a difference.
C in DC
This was terrific & will be repeated often at our table
Available mustard greens were large & very mature, so I cut them in ribbons & mixed with Romaine, good bed for the bean-potato with delicious dressing.
Jessie R.
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.bouquio
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.bouquio
P.S.: I added 3/4 cup minced red onion & a small sliced rib of celery.
phil
I prepared this as an everything-in-the-bowl salad. Tossing all the ingredients together in a single bowl and then pouring the prepared dressing over the contents and mixing until everything was coated with dressing. I liked the idea of capers so I added those. I lightly sauteed swiss chard for the greens and I substituted sweet potatoes for potatoes which gave a nice balance to the capers, chard and beans.
hazelfield
First of all most of the readers’ who responded to this recipe did it at least “4 years,agp” an oddly eccentric detail that made it seem to me, “ classic” if New York Cooking was to attempt. such an elite category. Its ingredients certainly take on a quality of the ages, “garlic, potatoes, beans hardy wintergreens, Kosher salt,” even the sequence of events in assembling such a timeless dish will no doubt survive the venerable Times. and its veteran chefs at least 4 years.
rg
This is one of my favorite comfort side dishes- it’s one of the first things to get polished off when hosting people over for a meal. I use fingerling potatoes instead, and make a double batch of the dressing to use for other salads etc.
ashley
Can this be made ahead of time?
Dayna
I love reading the notes as they give additional ideas but really folks, some of you are just plain snarky. Leave the attitude out - not needed nor appreciated.
Laura G.
Came just for a dressing to put on warm small roasted potatoes to serve beside steak, and was not disappointed. Halved the dressing, omitted the beans, served wtih the kale as written. I massaged the kale with salt before adding the oil and lemon juice. For the potato dressing I used a mortar and pestle for the anchovies, garlic, and salt, then transferred to a jar to add the other ingredients. Will definitely try the whole thing with beans.
david
So good! I substituted capers for anchovies, and it was delicious as a main course.
BJ
Oh dear god this was delicious. I was really surprised. The dressing on the potatoes and beans was delightful. The balance of soft (potato & beans) and firm (kale) texture was interesting. Will definitely make this again. Perfect flavor.
Kate
add anchovies -- see bottom note
Molly Guenzer
Making the dressing in the blender is a horrible idea. I am still trying to get the smell of anchovies out of my blender!........ IMHO this recipe is tasty, but a lot of effort. Don't plan on making it ahead - it needs to be served warm.
Mary Smith
I added some garlic cloves to the potatoes during the second 15 minutes. Ah, the joy of biting into a soft clove by surprise amongst all the other great tastes of this salad. This salad will enter the rotation for sure. Made me think I'd been transported to Spain.
TC outwest
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
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