Cannellini Bean Salad with Radicchio and Celery | Saveur

Ingredients

• 1 1⁄2 cups dried cannellini beans, soaked overnight and drained
• Kosher salt and 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