White Runner Bean Salad 4.000
Sep 10, 2008

Many versions of the classic white bean salad exist in Italy. This one was inspired by a Marcella Hazan recipe.

Servings: 4
  • For the dressing
  • 1 hard-cooked egg (see NOTE)
  • 2 medium cloves garlic
  • 2 oil-packed anchovy fillets
  • 2 tablespoons red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • Salt
  • Freshly ground black pepper
  • For the salad
  • 3 cups white beans, such as runner cannellini, cellini or marrow; soaked, cooked, then well drained and warmed slightly (see related TIPS on soaking and cooking)
  • 1/2 medium red bell pepper, seeded and cut into 1/4-inch dice
  • 1/4 medium sweet onion, cut into very thin slices (about 1/3 cup)
  • 1/4 cup finely chopped flat-leaf parsley
  • Salt
  • Freshly ground black pepper
  • Tender young escarole leaves, shredded, for serving

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For the dressing: Combine the egg, garlic and anchovies in a food processor; pulse until smooth. Add the red wine vinegar and process to combine.

With the motor running, add the olive oil in a slow, steady stream; process until the dressing comes together. Add salt and pepper to taste.

For the salad: Warm the beans and place them in a salad bowl. Add the bell pepper, onion and parsley, toss gently to combine, then add the dressing and toss to coat evenly. Taste and adjust salt and pepper as needed.

Divide the shredded escarole among individual plates and spoon the bean salad on top of each portion.

NOTE: To hard-cook eggs, place them in a large saucepan and add enough cold water to cover them by an inch or two. Place over medium heat and heat just until the water begins to bubble gently but does not boil. Reduce the heat to medium-low or low and cook for about 8 minutes (or for 12 to 15 minutes from when you began to heat the eggs).

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Recipe Source

Adapted from "Heirloom Beans, " by Steve Sando and Vanessa Barrington (Chronicle, 2008).

Tested by Belle Elving.

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