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A beige bowl filled with a fresh salad featuring spiralized cucumber, microgreens, white beans, feta cheese crumbles, and thinly sliced vegetables. The salad is vibrant and colorful.

Celery and White Bean Salad

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Crisp, cooling, and totally unexpected. Shaved celery, creamy slow-cooked white beans, and briny pops of olive come together in a lemony shallot dressing, finished with feta and microgreens. This bowl is peak summer simplicity.
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Prep Time 3 hours
Cook Time 20 minutes
Total Time 3 hours 20 minutes
Servings: 2
Course: Salad, Side Dish
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup white beans dried
  • 1 bay leaf
  • 5 stalks celery
  • 1 tablespoon parsley chopped
  • 1 shallot large diced
  • ¼ cup olives pits removed, roughly chopped
  • 1 lemon juiced
  • 1 handful beet microgreens
  • 2 tablespoon feta crumbled
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt for dressing
  • Kosher salt to taste for seasoning

Equipment

  • Mandolin slicer
  • Cutting board
  • Chefs knife
  • Fine Mesh Strainer
  • Mixing Bowls
  • Medium saucepan

Method
 

  1. In a saucepan over medium heat, add olive oil and half the diced shallots along with the bay leaf. Sauté for 3 minutes.
  2. Add white beans and 2 cups water. Bring to a boil, then reduce to a simmer and cook uncovered for 3 hours or until beans are tender.
  3. Meanwhile, shave celery thinly using a mandolin and place in an ice bath for 10 minutes to firm up. Drain and pat dry.
  4. Remove pits from olives, roughly chop, and set aside.
  5. In a mixing bowl, combine the remaining shallot with the juice of ½ lemon, 1 teaspoon kosher salt, and 1 tablespoon olive oil. Toss to combine.
  6. In a separate bowl, combine the shaved celery, chopped olives, chopped parsley, and strained beans. Toss gently to coat. Season with additional salt to taste.
  7. Plate the salad in a large serving bowl. Top with beet microgreens and crumbled feta. Serve immediately.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: This is a crudo-style salad, best dressed and eaten the day you make it since the celery loses its snap and the microgreens wilt. You can cook the beans and shave the celery a day ahead and keep them separately in the fridge, then toss everything together with the dressing right before serving.

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