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Bean & Salmon Salad with Anchovy-Arugula Dressing

  • 30 m
  • 30 m
Vanessa Barrington
“This simple bean and salmon salad becomes something truly exciting when dressed with a bold dressing flavored with anchovies and arugula. Canned wild Alaskan salmon is a healthy and environmentally sound choice. Thoroughly drain the beans so the salad doesn't taste watered down. Sometimes heating beans slightly makes it easier to drain off the cooking liquid.”


    • 1½ cups baby arugula
    • ⅓ cup fresh parsley leaves
    • ¼ cup lemon juice
    • 3 cloves garlic, minced
    • 2 oil-packed anchovy fillets, finely chopped
    • 1 tablespoon chopped shallot
    • Pinch of salt, plus ¼ teaspoon, divided
    • ¼ cup extra-virgin olive oil
    • 4 cups cooked cannellini beans, well drained, at room temperature or warm (see Tip)
    • 1 7-ounce can wild salmon, any bones and skin removed, flaked
    • ¾ cup thinly sliced radishes
    • 1 stalk celery, sliced diagonally ¼ inch thick
    • Freshly ground pepper to taste
    • 4 large leaves butterhead or Boston lettuce
    • 1 avocado, sliced, for garnish


  • 1 Place arugula, parsley, lemon juice, garlic, anchovies, shallot and pinch of salt in a food processor; process until finely chopped. With the motor running, slowly drizzle in oil.
  • 2 Gently combine beans, salmon, radishes, celery, the remaining ¼ teaspoon salt and pepper in a large bowl. Pour in the dressing and gently toss to combine.
  • 3 To serve, line 4 plates with a lettuce leaf. Divide the salad evenly among the plates. Garnish with avocado slices, if desired.
  • Tip: How to Cook a Pot of Beans
  • 1. Pick over 1 pound dry beans to remove any pebbles or broken beans and rinse well under cold water. Place in a large bowl, cover with 3 inches of cold water and soak for 4 to 24 hours. 2. When you're ready to cook the beans, heat 3 tablespoons extra-virgin olive oil in a large saucepan over medium heat. Add 1 small chopped onion, 2 to 3 chopped garlic cloves and 1 chopped celery stalk (optional). Cook, stirring, until the vegetables are beginning to soften, 3 to 4 minutes. Drain the beans and add to the pan. Add enough cold water to cover the beans by 1 inch. Bring to a boil and boil for 5 minutes. Lower the heat to a bare simmer, partially cover and cook, stirring occasionally, until tender, 20 minutes to 3 hours, depending on the freshness of the beans. If at any time the liquid level drops below the beans, add 1 cup hot water. When the beans are nearly soft, stir in 1 to 1½ teaspoons salt. (Do not drain: beans are best stored in their cooking liquid and the li
  • Makes about 6 cups.
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