Beany Briny Salad

Name: Beany Briny Salad
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 2 to 4 servings
Ingredients: 2 large cloves garlic, smashed and peeled; Juice of 1/2 lemon; 1 15-ounce can navy beans, drained and rinsed; 6 tablespoons extra-virgin olive oil, plus more for topping; 1/4 teaspoon smoked paprika; Kosher salt and freshly ground pepper; Baby greens, giardiniera, olives, crumbled feta cheese and flaky salt, for topping; Sourdough bread, for serving

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Level: Easy

Total: 15 min
Active: 15 min

Yield: 2 to 4 servings

No one is a stranger for long at Bernie’s, the café, restaurant and marketplace that Molly Yeh just opened in East Grand Forks, MN. The Girl Meets Farm host named the spot after her first daughter, and she put her whole heart into every detail. “My dream was to celebrate the food of the Midwest, which I love so much, and create a place where everyone — farmers, construction workers, families, friends — would feel comfortable,” she says. On the menu: regional specialties like hotdish and cheese curds; foods that reflect the local German and Scandinavian heritage, such as knoephla soup (dumpling and potato soup) and a lefse dog; and baloney and cheese from local purveyors. “The last great bread bakery in town closed years ago,” says Molly, so she put 10-plus types of bread on the café menu. She also worked hard to preserve the details of the historic building, including the distinctive horseshoe bar — the first of its kind in America. “Opening a restaurant is a big deal. It took a village to get this up and running.” If all goes well, she jokes, next up will be Ira’s Bagels, named after Bernie’s baby sister. Try a recipe from the menu!

Level: Easy

Total: 15 min
Active: 15 min

Yield: 2 to 4 servings

Ingredients

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2 large cloves garlic, smashed and peeled

Juice of 1/2 lemon

1 15-ounce can navy beans, drained and rinsed

6 tablespoons extra-virgin olive oil, plus more for topping

1/4 teaspoon smoked paprika

Kosher salt and freshly ground pepper

Baby greens, giardiniera, olives, crumbled feta cheese and flaky salt, for topping

Sourdough bread, for serving

Directions

Put the garlic in a small bowl and cover with the lemon juice. Let sit 5 minutes to mellow out the raw garlic flavor.
In a food processor, combine the navy beans, olive oil, smoked paprika, a big pinch of salt, a few grindings of pepper and the garlic and lemon juice. Blend until very smooth, a full 2 to 3 minutes. Taste and adjust the seasonings as desired.
Spoon the dip into a bowl and add the desired toppings; drizzle with olive oil. Serve with sourdough bread.