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:
- 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.
- 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.
- 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.
- 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.
- Add the Anchovies: Halve the boquerones lengthways and drape them over the salad. Drizzle with extra virgin olive oil, if desired, before serving.
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 Bulgur Salad
- Jamie Oliver 5 Ingredients Grilled Asparagus
- Jamie Oliver 5 Ingredients Salad Tunisienne
Jamie Oliver 5 Ingredients White Bean Salad
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
- 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.
- 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.
- 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.
- 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.
- 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.
Jamie Oliver 5 Ingredients White Bean Salad