Spanish Cuisine
White Beans with Tomatoes and Anchovy Dressing
An exquisite and modern salad of white beans with tomatoes and anchovy dressing is a splendid example of how simple Mediterranean ingredients create a complex, multifaceted flavor. The soft, creamy texture of large white beans contrasts beautifully with the juicy sweetness of ripe cherry tomatoes, while a savory dressing of mashed anchovies, olive oil, and a dash of wine vinegar explodes with a powerful umami accent. Served warm or at room temperature, this salad offers a completely new, deeper perspective on legume dishes, perfectly blending heartiness with coastal Spanish freshness.
Dishday
Recipe overview
- Total time
- 1 min
- Servings
- 6
- Difficulty
- Easy
- Cuisine
- Spanish Cuisine
Nutrition
per serving
- Calories
- 210 kcal
- Protein
- 9 g
- Fat
- 10 g
- Carbs
- 21 g
- Fiber
- 5.5 g
Step by step
Method
- 01
If the beans were cooked ahead or taken from a can, gently ri…
If the beans were cooked ahead or taken from a can, gently rinse them and warm slightly in a saucepan so that they remain pleasantly warm at the moment of assembling the salad. Warm beans absorb the dressing much better than cold ones.
- 02
Rinse the cherry tomatoes, dry them thoroughly with a towel,…
Rinse the cherry tomatoes, dry them thoroughly with a towel, and cut each fruit lengthwise into neat halves or quarters, depending on their size.
- 03
Prepare the anchovy dressing
Prepare the anchovy dressing: place the anchovy fillets on a board and finely chop with a knife almost into a paste. Pass the peeled garlic clove through a press or mash it with the flat side of a knife with a pinch of salt.
- 04
In a small bowl, combine the minced anchovies, garlic, wine v…
In a small bowl, combine the minced anchovies, garlic, wine vinegar, and freshly cracked black pepper. Gradually pour in premium extra virgin olive oil, whisking vigorously with a fork until a thick, savory emulsion forms.
- 05
In a large salad bowl, combine the warm white beans and cherr…
In a large salad bowl, combine the warm white beans and cherry tomato halves. Add finely chopped fresh herbs, drizzle with the prepared anchovy dressing, and gently toss from bottom to top, taking care not to break the delicate skin of the beans.
Dishday
Useful advice
Cooking tip
If boiling the beans yourself, add a bay leaf, a garlic clove, and a sprig of rosemary to the water — this will infuse the beans with a subtle, noble aroma. Do not overcool the cooked beans before mixing: it is in their warm state that they best absorb the vibrant umami notes of the anchovy sauce.
How to serve
Arrange the salad on a flat platter while the beans are still holding their warmth. Lay the tomatoes over the top and generously drizzle with the anchovy sauce. Finish the presentation with fresh basil or parsley leaves and a sprinkle of coarse salt.
How to store
The salad is best enjoyed immediately after preparation or within the same day, as tomatoes can soften from the acidity of the vinegar. If you need to make a component ahead, boil the beans in advance and store them separately in the refrigerator for up to 3 days.
Note
For an ultra-fast version, you can use high-quality canned white beans. Before assembling, be sure to rinse them under running cold water and gently warm them through in a saucepan with a couple of tablespoons of water.
