Bean and Vegetable Salad With Potlikker Vinaigrette

Name: Bean and Vegetable Salad With Potlikker Vinaigrette
Yield: 6 servings
Ingredients: ¼ cup apple cider vinegar; ¼ cup chilled Country Ham Potlikker; 1 tsp. yellow mustard; 1 15-oz. can cannellini (white kidney) beans, rinsed, divided; ⅓ cup vegetable oil; 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more; Freshly ground black pepper; 2 medium delicata squash, halved, seeds removed and reserved, sliced crosswise ½" thick; 3 Tbsp. extra-virgin olive oil, divided; ¼ tsp. cayenne pepper; 1 large sweet-tart apple (such as Honeycrisp), cored, quartered, sliced ¼" thick; 1 large fennel bulb, quartered, thinly sliced; 1 15-oz. can kidney beans, rinsed; ¼ cup chopped parsley

By Carla Hall

February 8, 2022

Bean and vegetable salad with potlikker vinaigrette on large platter

Photograph by Emma Fishman, food styling by Micah Morton, prop styling by Stephanie Yeh

This cold-weather salad from chef Carla Hall hits all the notes: sweet, savory, spicy, and salty. Here Hall uses her Country Ham Potlikker as an umami-rich base for a spicy vinaigrette that gets its silky texture from blended cannellini beans. More beans are then mixed with roasted squash, apple, and fennel for a delightful mix of crunchy and creamy textures. Making the Country Ham Potlikker is a crucial first step, so be sure to read through that recipe before you get started.

What you’ll need

Blender
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Rimmed Baking Sheet
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Tongs
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Recipe notes

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Recipe notes

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