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Flageolet Bean and Frisee Salad

This salad gets tang from lemons and salty bite from the anchovies.

  • Servings: 4

Photography: GENTL & HYERS

Source: Martha Stewart Living, June 1999


  • 2/3 cup dried flageolet beans
  • 3 tablespoons extra-virgin olive oil
  • 15 anchovy fillets
  • 3 tablespoons freshly squeezed lemon juice, (1 lemon)
  • 1 large clove garlic, minced
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon fresh flat-leaf parsley, roughly chopped
  • 1 small head frisee, leaves cleaned and roughly chopped


  1. Place beans in a medium saucepan with 4 cups of water. Bring to a boil, reduce to a simmer, and cook beans until tender, 50 minutes to an hour. Rinse beans under cold water; drain, and set aside.

  2. Place olive oil, anchovy fillets, lemon juice, garlic, and pepper in the bowl of a food processor. Pulse until fillets are finely chopped, about 5 seconds. Place parsley, frisee, beans, and anchovy dressing in a medium bowl, and toss to combine. Serve immediately.

Cook's Notes

Dried flageolets, small French pale-green to white beans, are available in most grocery stores but can be substituted with navy beans.

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