Radicchio and White Bean Salad

Recipe Ingredients

1 tablespoon	15ml	Shallot - minced
2		Small white
		Beans - drained, rinsed, drained again
1		Radicchio - leaves
		Separated - shredded
1		Red bell pepper - stemmed (small) seeded and minced
1/3 cup	30g / 1.1oz	Parsley - finely minced
10		Kalamata olives - pitted, coarsely
		Chopped
3 tablespoons	45ml	Red wine vinegar
1 teaspoon	5ml	Garlic - minced
1 teaspoon	5ml	Grainy mustard
2 tablespoons	30ml	Olive oil
1/4 teaspoon	1.3ml	Salt
		Freshly ground black pepper, to taste

Recipe Instructions

Put the shallot into a small bowl and cover with water. Let sit 10 minutes to reduce the acidity. Drain and press with paper towel to remove excess moisture.

Combine the shallots with the drained white beans. Stir in the radicchio, bell pepper, parsley and olives.

Put the vinegar, garlic, mustard, olive oil, salt and several grindings black pepper into a small jar. Shake to blend. Pour over the salad, stirring to blend. Serve at room temperature.

Source:
"The Greens Book" by Susan Belsinger and Carolyn Dille

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