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Cannellini Bean & Escarole Salad Fill 1 Created with Sketch.

with Crispy Potatoes

  • icon_serves Created with Sketch.
    Servings
  • icon_cals Created with Sketch.
    Nutrition
    Est. calories

No deep-frying is necessary to create the irresistible crispy potatoes in this salad. Once they’re peeled and cut, the potatoes cook in boiling water just to loosen the starches on their outsides. Those starches caramelize in the hot oven while the potatoes finish cooking with only a small amount of oil, creating a crunchy outer layer and a soft, fluffy interior.

fresh
ingredients
Cannellini Bean & Escarole Salad with Crispy Potatoes
Title
  • 1 15-Ounce Can Cannellini Beans
  • 2 Russet Potatoes
  • 1 bunch Parsley
  • 1 clove Garlic
  • 1 Red Onion
  • 1 Tbsp Capers
  • ½ head Escarole
  • 3 Tbsps Mayonnaise
  • 1 Lemon
tried-and-true
kitchen tools
step-by-step
instructions
Prepare your ingredients:
1 Prepare your ingredients:
Heat a medium pot of salted water to boiling on high. Preheat the oven to 500°F. Wash and dry the fresh produce. Drain and rinse the cannellini beans. Peel the potatoes and cut them into 1-inch-thick rounds. Pick off the parsley leaves. Peel and mince the garlic until it resembles paste. Peel and very thinly slice the red onion until you get about ½ cup of onion. (Save any extra onion for another use.) Roughly chop the capers and escarole.
Cook the potatoes:
2 Cook the potatoes:
When the water boils, add the potatoes. Cook about 10 minutes, or until their outsides are soft and the insides are still a little firm. Drain thoroughly.
Finish cooking the potatoes in the oven:
3 Finish cooking the potatoes in the oven:
Transfer the drained potatoes to a baking sheet. Drizzle them with some olive oil, and season with plenty of salt and pepper, tossing to coat. Roast the potatoes in the oven for 20 to 25 minutes, or until golden brown and crispy on the outsides, turning over once.
Make the dressing:
4 Make the dressing:
While the potatoes roast, make the dressing. In small bowl, combine the mayonnaise, the juice of half the lemon, the garlic, and the capers. Whisk in about add 2 tablespoons olive oil, and season with salt and pepper to taste.
Make the salad:
5 Make the salad:
In a large bowl, combine the escarole, beans, sliced red onion, parsley, and a little bit of dressing. Toss to combine. Season with salt and pepper to taste.
Plate your dish:
6 Plate your dish:
Divide the crispy potatoes between 2 plates. Top each with half the salad. Drizzle a little more dressing over the top. Serve with lemon wedges. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare your ingredients:
1 Prepare your ingredients:
Heat a medium pot of salted water to boiling on high. Preheat the oven to 500°F. Wash and dry the fresh produce. Drain and rinse the cannellini beans. Peel the potatoes and cut them into 1-inch-thick rounds. Pick off the parsley leaves. Peel and mince the garlic until it resembles paste. Peel and very thinly slice the red onion until you get about ½ cup of onion. (Save any extra onion for another use.) Roughly chop the capers and escarole.
2 Cook the potatoes:
When the water boils, add the potatoes. Cook about 10 minutes, or until their outsides are soft and the insides are still a little firm. Drain thoroughly.
Cook the potatoes:
Finish cooking the potatoes in the oven:
3 Finish cooking the potatoes in the oven:
Transfer the drained potatoes to a baking sheet. Drizzle them with some olive oil, and season with plenty of salt and pepper, tossing to coat. Roast the potatoes in the oven for 20 to 25 minutes, or until golden brown and crispy on the outsides, turning over once.
4 Make the dressing:
While the potatoes roast, make the dressing. In small bowl, combine the mayonnaise, the juice of half the lemon, the garlic, and the capers. Whisk in about add 2 tablespoons olive oil, and season with salt and pepper to taste.
Make the dressing:
Make the salad:
5 Make the salad:
In a large bowl, combine the escarole, beans, sliced red onion, parsley, and a little bit of dressing. Toss to combine. Season with salt and pepper to taste.
6 Plate your dish:
Divide the crispy potatoes between 2 plates. Top each with half the salad. Drizzle a little more dressing over the top. Serve with lemon wedges. Enjoy!
Plate your dish: