Cannellini Bean Salad with Radicchio and Celery
Dressed in a bright vinaigrette, this winter bean salad gets crunch and texture from the addition of celery and radicchio.
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Cooking tools:
- Saucepan
- Stove
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Colander
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Serving platter
Ingredients
- 1 1⁄2 cups dried cannellini beans, soaked overnight and drained
- Kosher salt
- freshly ground black pepper
- 2 cloves garlic, minced
- 1⁄4 cup red wine vinegar
- 1⁄2 red onion, finely chopped
- 2 tsp. Dijon mustard
- 2 anchovy fillets in oil, drained and finely chopped
- 1⁄2 cup extra-virgin olive oil
- 3 tbsp. roughly chopped flat-leaf parsley
- 6 scallions, thinly sliced
- 4 stalks celery
- 1 head radicchio, quartered and cored, leaves separated and torn in half
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