Bean, salmon and radish salad with anchovy dressing
4 servings
10 minutes
A salad of beans, salmon, and radishes with anchovy dressing is an elegant combination of fresh ingredients rooted in European culinary traditions. Nutritious cannellini beans add creaminess to the dish while salty salmon contributes a bold flavor. Crunchy radishes and celery refresh the texture, creating a harmonious contrast. The anchovy dressing whipped with parsley, arugula, and lemon juice adds a refined spiciness to the salad, enriching each bite with its rich taste. Served on lettuce leaves with avocado slices makes the dish not only visually appealing but also healthy. This salad is perfect as a light lunch or dinner, and its balanced combination of proteins, fats, and fiber makes it ideal for healthy eating.
1
In a blender, mix arugula, parsley, lemon juice, minced garlic, finely chopped anchovies, and finely chopped shallot, along with a bit of salt and pepper. Blend until a smooth paste forms. Then, while blending, add olive oil.
- Rocket (arugula): 100 g
- Parsley leaves: 25 g
- Lemon juice: 0.3 glass
- Garlic: 3 cloves
- Salted anchovies in oil: 2 pieces
- Shallot: 1 head
- Salt: to taste
- Freshly ground black pepper: to taste
- Extra virgin olive oil: 0.3 glass
2
In a large bowl, mix the beans, fish, thinly sliced radish, chopped celery, and dressing. Gently mix.
- Cannellini beans: 800 g
- Canned salmon: 200 g
- Radish: 150 g
- Celery stalk: 1 piece
- Extra virgin olive oil: 0.3 glass
3
Divide the lettuce leaves onto 4 plates, top with salad, and garnish with avocado slices.
- Lettuce leaves: 4 pieces
- Avocado: 1 piece
