makes 2 to 4 servings
for the beans
-1/2 c any variety of heirloom white beans, soaked overnight
-olive oil
-sea salt
for the green sauce
-1 bunch lacinato kale
-handful of walnuts, toasted
-1 head green garlic, or 2 cloves cured garlic
-olive oil
-sea salt
for the aioli
-1 egg yolk
-splash of apple cider vinegar
-1/2 T neutral oil
-1/2 c olive oil
-1 head green garlic, or 2 cloves cured garlic
-1 anchovy packed in salt
for the salmon
-1 tin smoked salmon
-neutral oil
for the beans
-drain the beans and transfer them to a medium saucepot.
-cover the beans with several inches of water. bring to a boil, skim any foam, and reduce to a simmer.
-while the beans are cooking, add a pinch of sea salt and olive oil.
-simmer gently until tender and flavorful. this should take a couple of hours, depending on how fresh your beans are.
for the green sauce
-strip kale leaves from the stems and set them aside.
-bring a small pot of salted water to a rolling boil, plunge the leaves in the water, cook for just a few minutes (until soft but still bright green) and then immediately drain and run until cold water until cooled down. squeeze them dry.
-add the garlic and a 1/2 c olive oil to the bowl of a food processor. process until it looks pale, yellow, and emulsified.
-add the cooled, squeezed dry kale leaves to the food processor and process again until the mixture is reasonably smooth. add oil as needed to help keep it saucy. add the walnuts and pulse until combined. salt to taste and set aside.
for the aioli
-using a mortar and pestle, pound the garlic, anchovy, and salt into a paste. set aside.
-meanwhile, add the egg yolk and vinegar to a mixing bowl and whisk until a little frothy.
-using a slow, steady hand, stream in the oil VERY gradually while whisking vigorously. the mixture should start to thicken pretty quickly. it should look pale yellow, almost like custard. keep going until you've used all the oil.
-when you're finished, it should have the texture of mayonnaise. stir in the anchovy/garlic paste and add salt or vinegar to taste.
for the salmon
-heat neutral oil in a very well-seasoned cast iron.
-add the salmon in one layer and do not disturb for several minutes.
-when the salmon is hot and slightly crispy and brown on one side, remove it from the pan.
to finish
-mix the beans with the pesto and plate
-spoon the aioli alongside and spread out slightly.
-arrange salmon on top of the aioli or around it.
