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Peachy the Magazine

Marinated White Bean and Radicchio Salad

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
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Marinated White Bean and Radicchio Salad

Course: Salads
Servings

4

servings

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.

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.

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