Featured in our Spring 2022 Food + Entertaining article, It’s Spring, marinated white bean and radicchio salad is simple to make and full of textures and flavors.
Marinated White Bean and Radicchio Salad
Course: Salads4
servingsI 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.
Ingredients
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
Directions
- 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 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.
Notes
- Recipe from EmilyC, Food52
- 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.
