Marinated White Bean & Radicchio Salad Recipe

Name: Marinated White Bean & Radicchio Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups roughly torn radicchio leaves, either treviso or chioggia; 1/4 cup roughly chopped flat-leaf parsley; 1 pinch Kosher salt + freshly ground black pepper, plus 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; 1 1/2 cups gigante, corona, or cannellini beans, cooked from dry or canned (rinsed and drained); 2 tablespoons red wine vinegar; 1/2 cup finely grated pecorino romano

Servings: persons

5 cups roughly torn radicchio leaves, either treviso or chioggia
1/4 cup roughly chopped flat-leaf parsley
1 pinch Kosher salt + freshly ground black pepper, plus 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
1 1/2 cups gigante, corona, or cannellini beans, cooked from dry or canned (rinsed and drained)
2 tablespoons red wine vinegar
1/2 cup finely grated pecorino romano

1
In a large salad bowl, toss radicchio, parsley, and a pinch of salt together.
2
In a 10-inch skillet, warm extra-virgin olive oil over medium heat. Add shallots, thyme, and capers; saute for about 2 minutes, or just 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.
3
Pour the contents of the skillet (beans and vinaigrette) over the radicchio and parsley. Gently toss with your hands. Let cool a few minutes, then add the pecorino and toss again. Serve warm or at room temperature. Refrigerate any leftover salad-it'll 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.

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 cups roughly torn radicchio leaves, either treviso or chioggia, 1/4 cup roughly chopped flat-leaf parsley, 1 pinch Kosher salt + freshly ground black pepper, plus more to taste, 3 tablespoons extra-virgin olive oil, and more.

Yes, Marinated White Bean & Radicchio Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Marinated White Bean & Radicchio Salad

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