A bright, herby white bean salad tossed in a lemony Four Herb Butter sauce and piled high on crispy sourdough!
WHAT DO I NEED?
For the bean salad
2 (15 oz) cans white beans, drained and rinsed
1/2 cup fresh basil, roughly chopped
2 green onions, thinly sliced
1 small shallot, finely minced
Juice of 1 lemon
Zest of 1/2 lemon
Salt and freshly ground black pepper
For the Four Herb Butter sauce
3 tbsp Four Herb Butter
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tbsp finely minced shallot
1–2 tbsp warm water, as needed
Salt and black pepper
For serving
Thick slices of sourdough, toasted
Fresh basil
Lemon zest
Flaky salt
Add the white beans, basil, green onion, shallot, lemon juice, and lemon zest to a large bowl. Season with salt and pepper and gently toss to combine.
Melt the Four Herb Butter in a small saucepan over low heat. Whisk in the lemon juice, Dijon, and shallot. Add warm water, 1 tablespoon at a time, until the sauce is smooth and spoonable. Season with salt and pepper.
Pour the warm Four Herb Butter sauce over the beans and gently toss until everything is coated. Let the salad sit for 5–10 minutes so the beans can soak up all that flavor.
Toast thick slices of sourdough until golden and crisp.
Spoon a generous amount of the bean salad over each slice of sourdough. Finish with fresh basil, lemon zest, and flaky salt. Serve immediately.
