Warm White Bean Radicchio Endive Salad

Warm White Bean Radicchio Endive Salad with Kalamata Olives, Capers & Pecorino

Radicchio and Belgian EndiveWarm White Bean Radicchio Endive Salad Tossed with Warm Red Wine Vinaigrette

Delightfully sharp and peppery radicchio and Belgian endive add color and textural crunch to salads and appetizers. In this Warm White Bean Radicchio Endive Salad, they also contrast perfectly with the mild tasting, creamy-soft white beans. The tangy, warm Red Wine Vinaigrette Warm White Bean Radicchio Endive Salad with Kalamata Olives, Capers & Pecorinoinfuses the salad with sophistication. And, the bursts of bright flavor from both capers and Kalamata olives add oomph and surprise to each bite.

Vinaigrette made stovetop

Most salad dressings involve using a bowl and a whisk to make an emulsion with the vinegar and oil. However, making warm Red Wine Vinaigrette involves a silicone spatula and a sauté pan on the stove.

Warm White Bean Radicchio Endive SaladThe process begins with softening minced onion or shallot in extra-virgin olive oil over medium low heat. Then adding the capers and thyme, vinegar, Kalamata olives, salt, pepper and the beans. When heated through, you have made a vinaigrette dressing and also marinated the beans. Easy and delicious.

Splendid Salads of Early Summer Cooking Class – Saturday, June 15th

As spring turns into summer, the farmers’ markets come alive and vibrant with just-picked produce. Making this the perfect time to refresh your salad repertoire.

I’m inviting you to do just that. Join me on Saturday, June 15th for my Splendid Warm White Bean Radicchio Endive Salad Salads of Early Summer Cooking Class. You’ll taste new flavor combinations and learn preparation techniques for celebrating the deliciousness of summer fruits and vegetables. Be assured that Warm White Bean Radicchio Endive Salad is on the menu. And, rhubarb, too, perhaps as a Crisp, perhaps as a salad.

Mark your calendar. Use the “Leave a Reply” box below to let me know you would like to register.  Click here for the menu and more details.

Warm White Bean Radicchio Endive Salad with Kalamata Olives, Capers & Pecorino Cheese

Warm White Bean Radicchio Endive Salad with Kalamata Olives, Capers & Pecorino Cheese

A sophisticated and flavorful salad served while the beans and dressing are warm. This allows the tangy red wine vinaigrette (made with equal parts extra-virgin olive oil and vinegar) to infuse the salad with its bold flavor. I use Eden Organic Cannellini beans. Though most any large white beans (canned or cooked from dried beans) would be delicious. Vegetarian and naturally gluten-free. Inspired by and adapted from a recipe by Emily C. on the Food 52 site.

Makes 4-6 servings
Active time: 30 minutes                          Printer-Friendly Recipe

Ingredients

5 ounces (4 ½ cups) large, roughly cut or torn How to prepare the radicchio and Belgian endive for the saladradicchio leaves
3 ½ ounces (2 cups) Belgian endive, large leaves halved on the diagonal, smaller leaves left whole
1/4 cup roughly chopped parsley
2 tablespoons extra-virgin olive oil
2 tablespoons minced yellow onion or shallot
1 tablespoon roughly chopped capers
Scant 1 teaspoon dried thyme leaves
2 tablespoons red wine vinegarFinely Grating Pecorino Cheese with a Rasp
1 ½ cups canned, drained cannellini beans or other cooked white beans
¼ cup pitted, quartered Kalamata olives
¼ teaspoon sea salt
Half dozen twists freshly ground pepper
⅓ cup finely grated Pecorino Romano cheese (grated with a rasp grater)

Instructions
  1. Toss the radicchio, Belgian endive and parsley in a large salad bowl with a pinch of sea salt.
  2. Heat the olive oil in a 10-inch skillet over medium-low heat. Add the minced onion or shallot. After one minute add the capers and thyme. Cook another 2 Tossing the Radichio, Belgian Endive, Parsley Together While You Prepare the Warm Vinaigretteminutes.
  3. Gently stir in the red wine vinegar, beans, kalamata olives, sea salt and black pepper.  Cook until the beans are warmed through, about 1-2 minutes.
  4. Pour the warm beans and vinaigrette over the radicchio, endive and parsley. Toss lightly. Add the grated pecorino cheese and toss again. Adjust the salt and pepper to taste.
  5. Warm White Bean Radicchio Endive Salad is at its tastiest best served warm or at room temperature.

Printer-Friendly Recipe.

As an aside, take a moment to read about the invention of the rasp grater 😊

2 thoughts on “Warm White Bean Radicchio Endive Salad with Kalamata Olives, Capers & Pecorino”

Comments are closed.