Skip to content

Butter Bean, Leek and Cauliflower Salad

August 24, 2011

There is garlic in the air… I had this salad at St John Bread & Wine recently, and what a surprise. I’m not a big fan of cauliflower, as I remember it vividly from my childhood as a tasteless mushy vegetable. It’s never too late to convert…

But be warned, this is a three day recipe. There isn’t much work involved, but a couple of necessary steps to be taken, as this salad enjoys sitting and getting to know it’s dressing.


2 handfuls of butter beans – day 1

2 heads of garlic (yes, really!) – day 2

1 head of cauliflower, taken apart into bite-sized florets – day 2

4 leeks,  5mm slices, thoroughly rinsed – day 3

a bunch of flat leaf parsley, finely chopped – day 3

a handful of extra fine capers day 3


300ml olive oil

juice of 1 juicy or 2 not so juicy lemons

6 cloves of garlic, crushed

sea salt, black pepper

On the first day, soak the butter beans over night in cold water. On the second day, drain and cook the butter beans in clean water with the heads of garlic.This can take 2 to 3 hours!

Whisk all the dressing ingredients together, add salt and pepper to taste.

Take the cauliflower florets and butter beans and liberally dress them. Toss and leave to sit overnight.

Finally on the third day, blanch the leeks in boiling salted water. The warmth of the leeks should awaken the cauliflower and butter beans. Add the chopped parsley, a handful of capers, mix well.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: