Delicious White Bean Salad with Caviar and Nasturtium

September 8, 2020

Try this white bean salad with caviar and nasturtium!

I love white beans! i love the flavor and creaminess of the beans. When cooked properly beans can be absolutely delicious especially when paired with nasturtium and caviar

Lately I have really tried to concentrate more on vegetarian recipes. Now in the title it does say caviar! But the truth is that the caviar can so easily be omitted if one, you don’t like caviar or two, don’t want to spend the money on it, or three you don't like it!

I did serve this white bean salad with and without the caviar; I will tell you that without the caviar is just as good as with it. The reason I added it to this recipe is because Jp is a real connoisseur and I saw a similar type dish from a old cooking buddy who is now a three star michelin chef so I thought why not try it.

This is one of those recipes where you wouldn’t miss meat at all if you were a meat eater. There is so much flavor from all the components in this white bean salad recipe that at the end of the day, it just taste delicious! And who among us doesn’t want that?! Here is the recipe I hope you enjoy it!

white bean salad with nasturtium

White Bean Salad with Caviar and Nasturtium

I love white beans! i love the flavor and creaminess of the beans. When cooked properly beans can be absolutely delicious.

This is one of those recipes where you wouldn’t miss meat at all if you were a meat eater. There is so much flavor from all the components in this recipe that at the end of the day, it just taste delicious! And who among us doesn’t want that?! Here is the recipe I hope you enjoy it!

For the white beans

1 lb white beans (soaked for at least 1hr)
1/2 onion (charred)
3 cloves garlic
1 sprig rosemary
8 cups water
2 tsp salt (plus more)

Nasturtium Serrano Sauce

2 whole serranos
1/4 cup pumpkin seeds
2 cloves roasted garlic
6 oz nasturtium leaves
1 cup vegenaise
3/4 tsp salt

Vegetables for the bean salad

1/3 cup fennel (small diced)
1/3 cup celery (small diced)
1/2 cup purple cauliflower (blanched)
3 tbsp chives (chopped fine)
1 tbsp sherry vinegar
2 tbsp olive oil
2 tbsp butter

Garnish

1 oz caviar
1/3 cup nasturtium (leaves)

How to cook white beans

Drain the beans and then place them with all of its ingredients into a soup pot. Place on top of the stove on medium high heat. Bring to a boil and then turn down to a light simmer and cover.

Cook for 30 minutes or so then add the salt. Continue to cook for another 25-30 minutes until the beans are just tender all the way through. Here I like to pour the beans into a shallow baking dish to cool, don’t strain out the cooking liquid.

You want to stop the cooking process so they don’t overcook and become mush. Set aside to cool.

How to make nasturtium sauce

Take the serrans and char the outside either directly over a flame or on your grill. Meanwhile, in a pot of boiling salted water, place the nasturtium leaves and stems and blanch for 10 seconds.

Then place in an ice bath to stop the cooking process. Strain out the water and try to squeeze as much of water out of the nasturtiums as possible.

Then place the nasturtiums in a vitamix along with the whole serrano, pumpkin seeds, roasted garlic, and veganaise. Puree for 40 seconds until bright green and smooth. Season with salt and set aside.

To finish

In a small saute pan add 2 tbsp of butter and olive oil. Add the celery and fennel to the pan along with a pinch of salt. Cover the pan and allow to cook for 5 minutes shaking the pan periodically so the vegetables don’t brown.

Then add 2 cups of cooked beans to the pan along with a little of the bean water. Cook for 2 minutes and then add blanched cauliflower and a few splashes of the sherry vinegar.

Season everything with salt and pepper. Cook for another minute and then add your caviar and chives. Then in the bottom of a bowl add your nasturtium-serrano sauce.

Then spoon in some of the bean caviar mixture on top. Drizzle everything with a little more olive oil. Garnish the whole plate with nasturtium leaves, serve and enjoy!

Back to blog