White Bean and Radish Salad
- Preparing Time: -
- Total Time: -
- Served Person:
- 2 tablespoons drained capers
- 3/4 cup extra-virgin olive oil
- 2 scallions, thinly sliced
- kosher salt, freshly ground pepper
- 2 anchovy fillets packed in oil, drained
- 2 1/2 cups (packed) fresh flat-leaf parsley leaves, divided
- 1/4 cup (or more) white wine vinegar
- 1 bunch radishes, trimmed, cut into thin wedges
- 3 15-ounce cans cannellini (white kidney) beans, rinsed
- 3/4 cup oil-cured black olives, pitted, quartered
Preparation 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. Add radishes, scallions, beans, olives, and remaining 1 1/2 cups parsley to bowl and toss to combine. DO AHEAD: Salad can be made 4 hours ahead. Cover and chill. Per serving: 470 calories, 35 g fat, 9 g fiber Nutritional analysis provided by Bon Appétit
Preparation 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. Add radishes, scallions, beans, olives, and remaining 1 1/2 cups parsley to bowl and toss to combine. DO AHEAD: Salad can be made 4 hours ahead. Cover and chill. Per serving: 470 calories, 35 g fat, 9 g fiber Nutritional analysis provided by Bon Appétit
