Pantry
Gigantes,
heirlooms &
anchovy Dijon.
Warm beans and ripe tomatoes take a sharp anchovy Dijon dressing well.
Serves 2–4Time 20 minMethod warm dressing
Method
- Warm the beans gently with a splash of water. They should be warm, not hot enough to break.
- Mash the anchovy with Dijon, lemon, and olive oil; it should be bright and a little too sharp. Cut and salt the heirloom tomatoes.
- Dress the warm beans, then fold in the heirloom tomatoes, parsley, and celery leaf. Add tinned fish at the table if you want it to be a full meal.
Tips
Dress beans while warm. They drink in the vinaigrette. Add herbs after, so they stay green and smell like themselves.
Bean water matters
Save a little cooking liquid. Its starch helps the vinaigrette cling and lets you loosen the bowl without washing out the flavor with plain water.