Jamie Oliver 5 Ingredients White Bean Salad

Jamie Oliver 5 Ingredients White Bean Salad

Jamie Oliver 5 Ingredients Creamy White Bean Salad is made with parsley, red onion, tenderstem broccoli, cannellini beans, and boquerones (pickled anchovies). This easy White Bean Salad recipe creates a delicious light lunch or side dish that takes about 20 minutes to prepare and can serve up to 2 people.

This White Bean Salad Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.

Ingredients Needed:

  • 15g flat-leaf parsley (about half a bunch)
  • ½ red onion
  • 200g tenderstem broccoli
  • 1 x 400g tin of cannellini beans (with liquid)
  • 8 boquerones (pickled anchovies)

How To Make This Creamy White Bean Salad:

  1. Prepare the Parsley and Onion: Pick the parsley leaves and set them aside. Finely slice the parsley stalks. Peel and finely chop the red onion, then mix it in a bowl with the parsley stalks, 2 tablespoons of red wine vinegar, and a pinch of sea salt and black pepper. Let it pickle while preparing the rest of the dish.
  2. Char the Broccoli: Heat a large non-stick frying pan over high heat. Trim the broccoli and slice it into small florets. Dry-fry the broccoli in batches until it’s tender and slightly charred. Once done, transfer to serving plates, drizzle with extra virgin olive oil, and season with salt and pepper.
  3. Cook the Cannellini Beans: Add the cannellini beans (with their liquid) to the pan. Add a splash of boiling water, and simmer until the beans thicken and become creamy, then spoon the mixture over the broccoli.
  4. Assemble the Salad: Toss the pickled onions with the reserved parsley leaves and a drizzle of extra virgin olive oil. Scatter this over the broccoli and beans.
  5. Add the Anchovies: Halve the boquerones lengthways and drape them over the salad. Drizzle with extra virgin olive oil, if desired, before serving.
Jamie Oliver 5 Ingredients White Bean Salad
Jamie Oliver 5 Ingredients White Bean Salad

Recipe Tips

  • Char the broccoli perfectly: Make sure the pan is hot and dry to get that nice char on the broccoli. It adds a lot of flavor to the dish.
  • Use the bean liquid: Don’t drain the beans; the liquid helps to make the dish creamy and thick when cooked.
  • Let the onions pickle properly: Give the onions time to pickle while you prepare the other ingredients. It will add a delicious tangy flavor to the salad.
  • Slice the anchovies thin: Cutting the boquerones lengthways makes them easier to spread across the salad, giving every bite a bit of that tangy flavor.

How To Store Leftovers

Store your leftover White Bean salad in an airtight container and keep it in the fridge for up to 2 days.

Nutrition Facts

  • Calories: 305 kcal
  • Fat: 14.4g
  • Saturated Fat: 2.3g
  • Protein: 20.6g
  • Carbohydrates: 19.4g
  • Sugars: 5.4g
  • Salt: 1.4g
  • Fibre: 12.6g

Try More Jamie Oliver 5 Ingredients Recipes:

Jamie Oliver 5 Ingredients White Bean Salad

Difficulty:BeginnerPrep time: 5 minutesCook time: 15 minutesRest time: minutesTotal time: 20 minutesServings:2 servingsCalories:305 kcal Best Season:Suitable throughout the year

Description

Jamie Oliver 5 Ingredients Creamy White Bean Salad is made with parsley, red onion, tenderstem broccoli, cannellini beans, and boquerones (pickled anchovies). This easy White Bean Salad recipe creates a delicious light lunch or side dish that takes about 20 minutes to prepare and can serve up to 2 people.

Ingredients

Instructions

  1. Prepare the Parsley and Onion: Pick the parsley leaves and set them aside. Finely slice the parsley stalks. Peel and finely chop the red onion, then mix it in a bowl with the parsley stalks, 2 tablespoons of red wine vinegar, and a pinch of sea salt and black pepper. Let it pickle while preparing the rest of the dish.
  2. Char the Broccoli: Heat a large non-stick frying pan over high heat. Trim the broccoli and slice it into small florets. Dry-fry the broccoli in batches until it’s tender and slightly charred. Once done, transfer to serving plates, drizzle with extra virgin olive oil, and season with salt and pepper.
  3. Cook the Cannellini Beans: Add the cannellini beans (with their liquid) to the pan. Add a splash of boiling water, and simmer until the beans thicken and become creamy, then spoon the mixture over the broccoli.
  4. Assemble the Salad: Toss the pickled onions with the reserved parsley leaves and a drizzle of extra virgin olive oil. Scatter this over the broccoli and beans.
  5. Add the Anchovies: Halve the boquerones lengthways and drape them over the salad. Drizzle with extra virgin olive oil, if desired, before serving.

Notes

  • Char the broccoli perfectly: Make sure the pan is hot and dry to get that nice char on the broccoli. It adds a lot of flavor to the dish.
  • Use the bean liquid: Don’t drain the beans; the liquid helps to make the dish creamy and thick when cooked.
  • Let the onions pickle properly: Give the onions time to pickle while you prepare the other ingredients. It will add a delicious tangy flavor to the salad.
  • Slice the anchovies thin: Cutting the boquerones lengthways makes them easier to spread across the salad, giving every bite a bit of that tangy flavor.
Keywords:Jamie Oliver 5 Ingredients White Bean Salad

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