by Melissa Clark
*adapted by Paige Boger
FOR THE SALAD:
1 ½ cups dried cannellini or Great Northern beans
1 ½ tablespoons plus 1 teaspoon coarse kosher salt, more to taste
2 bay leaves, torn
1 garlic clove, smashed
6 tablespoons extra-virgin olive oil
1 ¾ pounds Sweet Potatoes, scrubbed and cut into ¾ inch chunks
¼ teaspoon black pepper
8 cups hearty winter greens, kale, collard greens, cabbage or mustard greens
2 teaspoons lemon juice, more to taste
FOR THE DRESSING:
4 anchovy fillets (see note)
2 garlic cloves
2 tablespoons red wine vinegar, more to taste
Large pinch kosher salt, more to taste
½ cup extra-virgin olive oil
Finely grated zest of 1 lemon
1 tablespoon chopped rosemary (see note)
Large pinch red chile flakes
PREPARATION
Put the beans in a bowl or pot, cover with water by 2 inches and add 1 1/2 tablespoons salt. Let soak 4 to 12 hours. Drain before using.
Put the soaked beans in a pot, cover with water by 2 inches and add 1/2 teaspoon salt, 1 bay leaf, the smashed garlic clove and 2 tablespoons oil. (If you were also influenced by Lorraine’s love of her Instant Pot you can prep these beans in your Instant on the regular bean setting) Bring to a boil, then simmer until tender, about 40 to 75 minutes, stirring occasionally. Season with more salt if needed.
Heat oven to 425 degrees. On a rimmed baking sheet, toss potatoes with 2 tablespoons oil, salt and pepper and arrange in a single layer. Top with remaining bay leaf. Roast for 15 minutes, flip potatoes, then roast until tender but still with bite, another 10 to 15 minutes.
While potatoes roast, make the dressing: In a blender, combine anchovies (or capers), garlic, vinegar and a large pinch of salt; blend until smooth, then blend in oil. Taste and add more salt or vinegar, or both, if needed. Transfer to a large bowl, stir in lemon zest, rosemary and chile flakes.
In a separate large bowl, toss greens with remaining 2 tablespoons oil, the lemon juice and a large pinch of salt. Arrange on a large serving platter.
Toss the warm potatoes and beans into the bowl with the dressing and mix well. Taste and add more salt if necessary, and vinegar. Arrange on top of greens and serve.
*Note: To make this recipe vegan, use minced capers instead of anchovies. Add them with the lemon zest in Step 4. If rosemary isn’t easily available - you can fry some of your sage leaves and crumble these into the dressing.