Radicchio And White Bean Salad With Anchovy Vinaigrette
serves 2-4
An anchovy vinaigrette is a solid punch of flavor on this salad of slightly bitter radicchio and creamy white beans. Add a few strips of steak or chicken to make this side a main dish.
4 medium heads radicchio (about 1 pound), cut into 1-inch pieces
2 15-ounce cans white beans, rinsed and drained
3 anchovies, minced
2 tablespoons fresh lemon juice
1/2 teaspoon fresh ground black pepper
1/4 cup olive oil
prep: 15 minutes
total: 15 minutes
large bowl
can opener
colander
small bowl
whisk
1. Pull off and discard the radicchio's outer leaves. Rinse the radicchio well and pat it dry. Pull off the leaves a few at a time, stack them and cut them into 1-inch pieces. Add them to a large bowl and toss with the white beans.
2. Mince the anchovies (or mash them with the back of a fork). In a small bowl, combine them with the lemon juice and pepper. Drizzle in the olive oil, whisking constantly until the vinaigrette is emulsified. Add the vinaigrette to the radicchio and white beans a little at a time, tossing as you go, until the salad tastes good but isn't drenched.
2. Mince the anchovies (or mash them with the back of a fork). In a small bowl, combine them with the lemon juice and pepper. Drizzle in the olive oil, whisking constantly until the vinaigrette is emulsified. Add the vinaigrette to the radicchio and white beans a little at a time, tossing as you go, until the salad tastes good but isn't drenched.
1
