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Categories:
vinaigrette parsley olive oil lemon juice rice wine vinegar clove garlic kosher salt Salad radicchio kosher salt beans stalks celery Italian tuna parsley lemon
Viewed: 72 - Published at: 4 years agoIngredients
- FOR THE VINAIGRETTE:
- 2 cups Packed Flat-leaf Parsley Leaves
- 1/2 cups Olive Oil
- 3 Tablespoons Fresh Lemon Juice
- 1/2 Tablespoons Rice Wine Vinegar
- 1 clove Garlic, Crushed
- Kosher Salt And Freshly Ground Black Pepper
- FOR THE SALAD:
- 1 head Radicchio, Cored, Leaves Coarsely Torn Or Sliced
- Kosher Salt And Freshly Ground Black Pepper, To Taste
- 1 can (15 Oz. Size) Cannellini (White Kidney) Beans, Rinsed, Drained
- 2 stalks Celery, Sliced Thinly On An Extreme Diagonal
- 1 cup Canned Or From A Jar, Olive Oil-packed Italian Tuna, Drained And Broken Into Large Pieces
- Flat Leaf Parsley, For Garnish
- 1 Lemon, Zested
Method
- For the vinaigrette
- Pulse parsley, oil, lemon juice, vinegar, and garlic in a food processor until well blended. Season to taste with salt and pepper. Set aside.
- For the salad
- Place radicchio in a large bowl. Drizzle with enough vinaigrette to coat, about 2-3 tablespoons. Toss to coat. Season radicchio to taste with salt and pepper. Transfer to a serving platter, spreading it out in an even layer.
- Combine 2-3 tablespoons of the vinaigrette, cannellini beans, and celery in the large bowl. Toss to coat. Season to taste with salt and pepper. Arrange the bean and celery mixture on top of radicchio.
- Top salad with tuna and garnish with parsley. Drizzle some vinaigrette over the top of salad and sprinkle with lemon zest.
- Recipe adapted from Bon Appetit.
