Arugula and Cannellini Bean Salad with Anchovy Vinaigrette

Arugula and Cannellini Bean Salad
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Feta, Dill, Roasted Almonds
Anchovy Vinaigrette

Peppery baby arugula and creamy cannellini beans are tossed in a lemony anchovy vinaigrette with whole-grain Dijon and thin rings of shallot. Fresh dill gives the salad a fragrant lift, while crumbled feta and roughly chopped roasted almonds bring a salty bite and a little crunch.

Serve it on a platter with extra feta on the side and a basket of crusty bread to mop up the vinaigrette. A crisp, dry Sauvignon Blanc is my first pick, especially a Sancerre, whose citrus and herbal notes echo the lemon and dill. A dry Vermentino would be lovely, too, with its citrusy freshness and slightly saline finish.

Arugula and Cannellini Bean Salad Recipe

Ingredients

2 T. fresh lemon juice, plus more to taste

2 t. whole-grain Dijon mustard

4 anchovy fillets, minced

1 small shallot, thinly sliced into rings

¼ c. olive oil

1 can cannellini beans, drained and rinsed

3 T. chopped fresh dill, plus more for garnish

3 c. baby arugula

⅓ c. crumbled feta cheese, plus more for serving

Coarse sea salt and freshly ground black pepper, to taste

¼ c. roasted almonds, roughly chopped

Method

Stir the lemon juice and mustard together in a large salad bowl. Mix in the anchovies and shallot and let stand for 10 minutes. Stir in the olive oil.

Gently fold in the cannellini beans and chopped dill. Just before serving, add the arugula and feta and toss to coat. Taste and add another teaspoon of lemon juice if the salad needs more brightness. Season with freshly ground black pepper and add coarse sea salt if needed, keeping in mind that the anchovies and feta are already salty.

Tip the salad onto a serving platter. Scatter the roasted almonds over the top and garnish with fresh dill. Serve a small bowl of feta on the side.

Notes

Recipe inspired by Food & Wine magazine, July 2026 issue.

Links to more arugula recipes here.