Cannellini Bean Salad with Herb Oil, Lemon, Appenzeller® and Pistachios

Cannellini Bean Salad with Herb Oil, Lemon, Appenzeller® and Pistachios

Serves 4
Time: approx. 15 minutes

Cannellini Bean Salad:

  • 200 g cannellini beans
  • 40 g Appenzeller® Black Label
  • 3 tbsp chopped red onions
  • 1 dl chopped pistachios

Herb oil:

  • 1 1/2 dl rapeseed oil (not cold pressed)
  • 1 bunch of fresh herbs (parsley, basil, sage)
  • 1 garlic clove, minced
  • fresh lemon juice
  • salt

For garnishing:

  • zest from ½ lemon
  • fresh sage
  • salt and black pepper
  • fresh lemon juice


  1. To prepare the herb oil, heat the canola oil to 65°C. (By heating the oil, as much color and flavor possible are extracted from the herbs.)  
  2. Mix the warm oil with the herbs and garlic in a mixer or blender. Season to taste with some lemon juice and salt. Let cool.
  3. Rinse the beans and drain in a colander.
  4. Finely grate the Appenzeller®, preferably with a Microplane-grater.
  5. Place beans, cheese, red onion and pistachios on a serving plate. Carefully mix with the herb oil.
  6. Garnish with lemon zest, sage, salt, pepper and drizzle with lemon juice on top.
  7. Enjoy this flavorful salad as is, or served on slices of bread.

A quick and flavorful bean salad filled with freshness. Make use of the fresh herbs you have at home – yet parsley and basil are always a great option. Add fresh spinach to add more color to the dish. Balance the salad with freshly squeezed lemon juice – I especially like the extra acidity.


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Enjoy your mornings,

Petter Bäcklund

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