Cannellini Bean Salad is one of those comfort foods that you didn't realize you were craving until the sauce hits the heat of the freshly boiled beans and you smell the fishy, salty anchovy, the rich egg yoke, and the tangy red wine vinegar.
Although the ingredients are more than a few, it is a simple preparation. In addition to the Anchovy, egg, and vinegar you need onion, parsley, sage and olive oil. Very finely chop the anchovy, onion, parsley, & sage. then pulse together with the egg, oil, & vinegar until they have a creamy consistency.
Tossed with the still hot beans and fresh cracked black pepper the salad sits at room temperature for about an hour to allow the flavors to steep. Toss again and serve with your favorite entrée.
Or, do what I did -- sit down in front of the television with a bowl full and make it your entire entrée.