Recipe

Radicchio and Cannellini Bean Salad

Bitter-Sweet Harmony: Radicchio and Cannellini Bean Salad

4.1 out of 5

Indulge in the vibrant flavors of Italian cuisine with this refreshing Radicchio and Cannellini Bean Salad. This dish combines the bitterness of radicchio with the creaminess of cannellini beans, creating a harmonious blend of flavors that will tantalize your taste buds.

Stew› Radicchio e fagioli

European cuisine› Mediterranean cuisine› Italian cuisine

Preparation time

15 minutes

Cooking time

N/A

Total time

45 minutes (including marinating time)

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, Atkins

Ingredients

1 head of radicchio, thinly sliced 1 head of radicchio, thinly sliced
2 cups (400g) canned cannellini beans, rinsed and drained 2 cups (400g) canned cannellini beans, rinsed and drained
1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
2 tablespoons (30ml) red wine vinegar 2 tablespoons (30ml) red wine vinegar
1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
1 garlic clove, minced 1 garlic clove, minced
Salt and pepper to taste Salt and pepper to taste
Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

Calories (kcal / KJ): 220 kcal / 920 KJ
Fat (total, saturated): 14g, 2g
Carbohydrates (total, sugars): 20g, 2g
Protein: 6g
Fiber: 5g
Salt: 0.5g

Preparation

1.
In a large bowl, combine the sliced radicchio and cannellini beans.
2.
In a separate small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to make the vinaigrette.
3.
Pour the vinaigrette over the radicchio and beans, and toss gently to coat.
4.
Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
5.
Before serving, garnish with fresh parsley.

Treat your ingredients with care...

Radicchio — Make sure to choose a fresh head of radicchio with crisp leaves. Remove any wilted or discolored outer leaves before slicing.
Cannellini beans — If using canned beans, rinse them thoroughly to remove excess sodium. If using dried beans, soak and cook them according to package instructions before using in the recipe.

Tips & Tricks

For added crunch, you can sprinkle some toasted pine nuts or chopped walnuts over the salad.
If you prefer a milder flavor, you can soak the sliced radicchio in cold water for 10 minutes before using it in the salad.
Feel free to add some shaved Parmesan cheese on top of the salad for an extra burst of flavor.

Serving advice

Serve the Radicchio and Cannellini Bean Salad as a refreshing side dish alongside grilled chicken or fish. It also makes a delicious light lunch when paired with crusty bread.

Presentation advice

Arrange the salad on a large platter, allowing the vibrant colors of the radicchio and beans to shine through. Garnish with a sprinkle of fresh parsley for an added touch of green.