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Cannellini Bean and Radicchio Salad
Cannellini Bean and Radicchio Salad is tangy, refreshing, crunchy and dense. Perfect on its own or a side dish to a grilled mean or fish.
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Salad
Keyword:
Cannellini Beans, Celery, Gluten Free, Parsley, Radicchio, Red Onion, Salad,, Vegetarian
Servings:
4
Author:
Amy
Equipment
Cutting Board
Knife
Bowls
Coriander/Strainer
Ingredients
1/2
red onion
peeled and diced
2
garlic cloves
diced and smashed (use your knife to smear diced garlic against board)
1/4
cup
red wine vinegar
2
teaspoons
of Dijon mustard
2
anchovies
optional, chopped
1/2
cup
extra virgin olive oil
1
can of Cannellini beans drained and rinsed
3
stalks of celery
diced
3
tablespoons
of fresh parsley chopped
Radicchio leaves peeled
Instructions
Dressing:
In a bowl whisk together red wine vinegar, Dijon, anchovies if using and extra virgin olive oil.
Salad:
In another bowl add red onion, garlic and half of the dressing mixture, stir and set aside for 5 minutes.
After onion mix has sat for 5 minutes, add Cannellini beans, celery and fresh parsley.
Re-whisk remaining dressing and add to salad stirring to ensure entire salad is mixed evenly.
Place Radicchio leaves on a single layer on serving tray.
Top with bean salad.
Top with a few springs of parsley and serve.
Notes
Salad can be stored for 2 days in refrigerator WITHOUT Radicchio leaves.