Bright and vibrant, this white haricot bean salad with gilda salsa is a celebration of simple, bold flavours. Sweet, blistered cherry tomatoes and tender beans are lifted by a punchy sherry vinegar dressing, while the gilda salsa adds a piquant, savoury note with olives, guindilla peppers and anchovies.
Serves 6-8
2 cups cherry tomatoes
¼ cup extra virgin olive oil (EVO)
2 garlic cloves, crushed
700g jar El Navarrico haricot beans, drained
2 Tbsp Capirete or Pons sherry vinegar
Sal de Añana spring salt
Black pepper, freshly ground
Set a large frying pan over high heat. Once hot, add the cherry tomatoes. Agitate the tomatoes in the pan for about 5 minutes or until charred and blistered all over. Add the EVO and garlic and cook for 1-2 minutes. Transfer to a large salad bowl; add the haricot beans, vinegar, and season with salt and pepper. Toss to combine.
Gilda salsa:
¼ cup Losada pitted Manzanilla olives, chopped
8 El Navarrico guindilla peppers, stems removed, chopped
2 Tbsp pickling brine from the guindilla peppers
8 Ortiz or Talatta anchovy fillets, finely chopped, reserve oil from tin
2 cloves garlic, crushed
¼ cup flat-leaf parsley, chopped
2 Tbsp Capirete or Pons sherry vinegar
1 Tbsp extra virgin olive oil (EVO)
Combine all salsa ingredients in a bowl. Add in a little oil from the anchovy tin. Season to your liking with salt and pepper and toss well to combine. Scatter the salsa over the top of the salad, to serve.
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