Cannellini Bean and Celery Salad with Anchovies

A quick, stylish salad to throw together and eat as an appetizer or an easy lunch. The celery is raw for extra crunch with the soft beans.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Drain the white beans really well and reserve the liquid. Put the beans in a blender or food processor with ¼ cup of the olive oil, the garlic, and ¼ teaspoon salt and spin smooth. If needed, add just enough of the reserved liquid to make pureeing happen—too much liquid will make the beans taste washed out. Spread the bean mash on a platter.

Step 2

In a large bowl, combine the celery, parsley, 1 tablespoon olive oil, the lemon juice, a sprinkle of salt, and a grind of black pepper. Toss to coat well, taste, adjust, and scatter over the beans. Adorn with the strips of anchovies.

Step 3

Variation

Step 4

Make a salad into a sandwich (often a good instinct) by spreading the bean stuff onto slices of bread and pile on the celery salad and anchovies. Or do the same with toasts and leave open-faced to have as an appetizer. For both variations, you may want to quickly boil the celery to take the edge off the crunch.