Marinated white bean & radicchio salad

Delight in the harmonious flavors of marinated white beans and crisp radicchio in this refreshing salad. Perfect for a light and flavorful meal.

Ingredients:

• 5 cups roughly torn radicchio leaves, either treviso or chioggia
• 1/4 cup roughly chopped flat-leaf parsley
• 1 pinch Kosher salt + freshly ground black pepper, plus more to taste
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons minced shallots
• 2 teaspoons roughly chopped fresh thyme leaves
• 2 teaspoons roughly chopped capers
• 1 1/2 cups gigante, corona, or cannellini beans, cooked from dry or canned (rinsed and drained)
• 2 tablespoons red wine vinegar
• 1/2 cup finely grated pecorino romano

Instructions:

1. Combine radicchio, parsley, and a dash of salt in a large salad bowl.
2. Heat extra-virgin olive oil in a 10-inch skillet over medium heat. Cook shallots, thyme, and capers for approximately 2 minutes, or until shallots soften slightly without browning. Add beans, red wine vinegar, kosher salt, and black pepper. Stir gently to coat the beans in the vinaigrette. Reduce heat to low and cook for another 1 to 2 minutes until beans are heated through. Adjust seasoning and acidity to your preference.
3. Pour the bean mixture from the skillet over the radicchio and parsley in the salad bowl. Mix gently using your hands. Allow to cool for a few minutes, then add pecorino and toss again. Serve either warm or at room temperature. Refrigerate any leftovers as the flavors will develop and transform the salad. Bring back to room temperature before serving.

Summary:

• Calories: 1696 kcal
• Fat: 62 g
• Protein: 96 g
• Carbs: 199 g
• Potassium: 6289 mg
• Magnesium: 646 mg