Cavolo nero, anchovy and roasted butter bean caesar
- Helena Busiakiewicz
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Serves 4
Easy
Prep: 20 mins
Cook: 25 mins
A star rating of 5 out of 5.1 ratingRate
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I like my dressing quite punchy with anchovies, garlic and mustard, but feel free to add each a little at a time to tailor it to your tastes
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Try our cavolo nero, anchovy and roasted butter bean caesar, then discover our easy caesar salad, vegan caesar salad and vegetarian caesar salad. Also, find plenty more salad ideas, including our classic cobb salad, potato salad and za’atar chopped salad.
This isn’t strictly a caesar salad, but it has some very strong similarities. The one thing I do encourage is dressing the salad with clean hands – it ensures every bite is perfectly coated in dressing.
Cook's tips: boost your plant points
"For a plant-based twist – and to add in two additional plant foods – swap the anchovies for capers and use nutritional yeast instead of parmesan in the dressing. If you want it to be fully vegan, you can easily substitute in your favourite vegan mayo, dairy-free yogurt and plant-based parmesan."
Cavolo nero, anchovy and roasted butter bean caesar recipe
Ingredients
Nutrition
-
150g sourdough
cubed
-
4 tbsp olive oil
plus a drizzle
-
540g jar of butter beans
drained and patted dry
-
200g cavolo nero
leaves stripped and roughly chopped
-
15g dill
leaves picked
QUICK PICKLED ONIONS
-
1 small red onion
thinly sliced on a mandoline
-
2 tbsp red wine vinegar
-
½ tsp caster sugar
CAESAR DRESSING
-
3-4 jarred anchovies in oil
-
2 garlic cloves
grated
-
70g mayonnaise
-
1 tsp dijon mustard
-
50g parmesan
finely grated
-
50g greek yogurt
-
splash of worcestershire sauce
-
1 tbsp red wine vinegar
Nutrition: per serving
- kcal501
- fat32g
- saturates6g
- carbs33g
- sugars6g
- fibre8g
- protein17g
- salt1.4g
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Method
-
step 1
Heat the oven to 220C/200C fan/gas 7. Put the sourdough cubes on a large baking tray lined with baking paper, spacing them out. Drizzle over 2 tbsp of the oil and sprinkle with salt and pepper. Toss to coat.
-
step 2
Put the beans onto another lined baking sheet, drizzle over the remaining oil and a little salt and pepper. Toss well to coat, then roast both the sourdough and beans for 25 mins, taking the sourdough out after 15 mins or when golden and crisp. Remove the beans from the oven and leave to cool slightly.
-
step 3
Meanwhile, make the quick pickled onions. Put the onion in a small bowl, pour over the vinegar, then sprinkle over the sugar and a pinch of salt. Scrunch to combine.
-
step 4
To make the dressing, mash the anchovies in a large bowl with the garlic, then mix through the mayo, mustard, parmesan, yogurt, worcestershire sauce, vinegar and plenty of black pepper.
-
step 5
Massage the cavolo nero leaves in a large bowl with a drizzle of oil and a pinch of salt until darkened slightly. Add most of the beans and croutons, then pour over most of the dressing, using your hands to coat everything well.
-
step 6
Serve the salad on a large platter. Top with the reserved beans and croutons, then layer over the dill and pickled onions. Serve with any remaining dressing.
More salad recipes
Authors
Helena Busiakiewicz
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