FOOD + ENTERTAINING
MARINATED WHITE BEAN AND RADICCHIO SALAD
Serves 4
I have served this white bean salad over radicchio but also love it in endive leaves for spring . Feel free to change this recipe to include your favorite fresh ingredients , I added tomatoes .
5 cups roughly torn radicchio leaves , either Treviso or Chioggia
¼ cup roughly chopped flat-leaf parsley
1 pinch kosher salt and freshly ground black pepper ( more to taste )
3 tablespoons extra-virgin olive oil 2 tablespoons minced shallots
2 teaspoons roughly chopped fresh thyme leaves
2 teaspoons roughly chopped capers
1½ cups gigante , corona , or cannellini beans , cooked from dry or canned ( rinsed and drained )
2 tablespoons red wine vinegar ½ cup finely grated pecorino romano slightly soften ( don ’ t let them brown ). Add the beans , red wine vinegar , and a pinch of kosher salt and black pepper . Using a wooden spoon or rubber spatula , gently stir so the beans are evenly coated in the vinaigrette . Turn the heat down to low and cook for another 1 to 2 minutes or until the beans are warmed through . Adjust seasoning and acidity , to taste .
Pour the contents of the skillet ( beans and vinaigrette ) over the radicchio and parsley . Gently toss . Let cool a few minutes , then add the pecorino and toss again . Serve warm or at room temperature .
In a large salad bowl , toss together radicchio , parsley , and a pinch of salt .
In a 10-inch skillet , warm extra-virgin olive oil over medium heat . Add shallots , thyme , and capers ; sauté for about 2 minutes or until the shallots start to
NOTE
Refrigerate any leftover salad — it will have a different yet still delicious flavor and texture the next day after the radicchio marinates in the vinaigrette . Bring to room temperature before serving .
SPRING 2022 51