White Bean and Radish Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This wonderful recipe calls for 1 bunch of radishes, and according to the produce manager at Whole Foods, a bunch is 1 pound. This recipe is spicy, and full of flavors. The recipe originally called for oil-cured olives, which I am not a big fan of, so I substituted Kalamata olives. Ingredients:
2 anchovy filets packed in oil, drained |
3/4 cup olive oil |
2 tablespoons capers, drained |
2 1/2 cups packed fresh flat-leaf parsley, divided |
1/4 cup white wine vinegar |
kosher salt |
fresh ground black pepper |
1 bunch radish, trimmed, cut into thin wedges |
2 scallions, thinly sliced |
3 (15 ounce) cans cannellini beans, drained and rinsed |
3/4 cup kalamata olive, pitted and quartered |
Directions:
1. Blend anchovies, olive oil, capers, and 1 cup parsley in a blender until a coarse paste forms.
2. Transfer to a large bowl.
3. Mix in 1/4 cup vinegar and season with salt and pepper and , more vinegar if desired.
4. Add radishes, scallions, beans, olives, and remaining 1 1/2 cups parsley to bowl and toss to combine.
5. Salad can be made 4 hours ahead.
6. Cover and chill.
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