Radish and White Bean Salad
| Servings |
Ingredients
- 2 anchovy fillets packed in oil drained (or make without)
- 3/4 cup extra virgin olive oil
- 2 T drained capers
- 2 1/2 cups fresh flat-leaf parsley leaves divided, packed
- 1/4 cup white wine vinegar or more
- kosher salt freshly ground pepper
- 1 bunch radishes trimmed, cut into thin wedges
- 2 scallions thinly sliced
- 3 15 ounce cans cannellini beans rinsed, white kidney
- 3/4 cup oil-cured black olives pitted, quartered
Ingredients
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Instructions
- 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.
Recipe Notes
Adapted from Bon Appetit (www.bonappetit.com)