White Bean and Radish Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This satisfying salad is great alongside broiled fish, roast chicken, or a simple steak. To turn it into a vegetarian meal, fold in sliced hard-boiled eggs. Ingredients:
2 anchovy fillets packed in oil, drained |
3/4 cup extra-virgin olive oil |
2 tablespoons drained capers |
2 1/2 cups (packed) fresh flat-leaf parsley leaves, divided |
1/4 cup (or more) white wine vinegar |
kosher salt, freshly ground pepper |
1 bunch radishes, trimmed, cut into thin wedges |
2 scallions, thinly sliced |
3 15-ounce cans cannellini (white kidney) beans, rinsed |
3/4 cup oil-cured black olives, pitted, quartered |
Directions:
1. Blend anchovies, oil, capers, and 1 cup parsley in a blender until a coarse purée forms. Transfer to a large bowl, mix in 1/4 cup vinegar, and season with salt, pepper, and more vinegar, if desired.
2. Add radishes, scallions, beans, olives, and remaining 1 1/2 cups parsley to bowl and toss to combine.
3. DO AHEAD: Salad can be made 4 hours ahead. Cover and chill.
4. Per serving: 470 calories, 35 g fat, 9 g fiber Nutritional analysis provided by Bon Appétit
|
|