Perello

RECIPESCavolo Nero Caesar with Roasted Butter Beans & Anchovies 
Cavolo Nero Caesar with Roasted Butter Beans & Anchovies
RECIPES

Cavolo Nero Caesar with Roasted Butter Beans & Anchovies 

A generous salad full of bold flavours: tender cavolo nero, golden butter beans and crunchy sourdough, brought together with a creamy anchovy dressing. Quick-pickled red onion adds brightness, with fresh dill to finish. Serve as a leisurely lunch or a sharing dish for the table. 

  • Preparation Time: 25 mins
  • Ready In: 30 mins
  • Serves: 4 people

Method

  1. Set the oven to 220°C / 200°C fan / gas 7. Coat the sourdough with half the oil, season and spread across a lined tray. 
  2. On a separate lined tray, season the beans and coat with the remaining oil. Roast both: allow around 15 minutes for the croutons and 25 minutes for the beans. 
  3. Combine the onion, vinegar, sugar and a little salt. Leave to pickle. 
  4. Crush the anchovies and garlic into a paste. Stir in the remaining dressing ingredients and season with black pepper. 
  5. Rinse the capers to remove the salt, then pat them dry. Add them to a hot pan with a little olive oil and fry until crispy. Some of them might open like little flowers. 
  6. Bring a large saucepan of salted water to the boil and prepare a bowl of iced water. Blanch the cavolo nero for 2 minutes, until just tender, then immediately transfer to the iced water to cool and preserve its vibrant green colour. Drain thoroughly, gently squeeze out excess water and pat dry. Toss with most of the dressing, beans and croutons. 
  7. Arrange on a platter; scatter over the remaining sauce, pickled onions and capers.

Ingredients

150g sourdough, cubed 

4 tbsp Perelló extra virgin olive oil 

1 × 400g tin Perelló butter beans, drained and dried 

200g cavolo nero, stalks removed, leaves roughly chopped 

15g dill, fronds picked 

Salt and black pepper 

Perelló capers in salt, non pareilles  

For the pickled onion 

1 small red onion, finely sliced 

2 tbsp red wine vinegar 

½ tsp caster sugar 

For the dressing 

3-4 anchovy fillets in oil 

2 garlic cloves, grated 

70g mayonnaise 

1 tsp Dijon mustard 

50g Parmesan, finely grated 

50g Greek yoghurt 

A splash of Worcestershire sauce 

1 tbsp red wine vinegar 

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