JOYCE’S WHITE BEAN CAESAR SALAD
by Sepi Z
Sepi Z
Ingredients
White beans, canned, drained, rinsed 30 oz.
Water 1 cup
White Bean Purée (see above) 2 cups
Lemon juice ½ cup
Anchovies, puréed ¼ cup
Garlic, minced 4 tsp.
Parmesan, grated ½ cup
Extra-virgin olive oil 1 cup
Water, cold ½ cup
Ground black pepper 1 tsp.
Dijon mustard (optional) as needed
Baguettes, thinly sliced, brushed with garlic oil 2 ea.
Romaine hearts, large, chopped 12 ea.
White Bean Purée
Dressing
Croutons
Directions
For the White Bean Purée: Place beans in a food processor or blender, add water, and purée
until well blended.
For the Dressing: Combine the White Bean Purée, lemon juice, anchovy purée, minced garlic,
Parmesan, extra-virgin olive oil, cold water as needed, and Black pepper, ground. You may
add a bit of Dijon mustard if you like.
For the Croutons: Bake at 350°F until crisp.
Toss salad with some of the Dressing and top with the Croutons.
Recipe Note
If using dried beans, soak ½ cup dried white beans in cold water over night. Drain and place in a saucepan and cover with fresh water. Bring to a boil and reduce heat to a simmer. Cook until tender, about 30 minutes. Store the beans in their cooking liquid. Cool completely then purée beans in a food processor or blender.