Worth a trip

White Bean and Radish Salad

Name: White Bean and Radish Salad
Cuisine: italian
Ingredients: 2 anchovy fillets packed in oil, drained; 3/4 cup extra-virgin olive oil; 2 tablespoons drained capers; 2 1/2 cups (packed) fresh flat-leaf parsley leaves, divided; 1/4 cup (or more) white wine vinegar; Kosher salt, freshly ground pepper; 1 bunch radishes, trimmed, cut into thin wedges; 2 scallions, thinly sliced; 3 15-ounce cans cannellini (white kidney) beans, rinsed; 3/4 cup oil-cured black olives, pitted, quartered

A small grocery run gets this on the table.

Ingredients

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directions

1.
Blend anchovies, oil, capers, and 1 cup parsley in a blender until a coarse purée forms. Transfer to a large bowl, mix in 1/4 cup vinegar, and season with salt, pepper, and more vinegar, if desired.
2.
Add radishes, scallions, beans, olives, and remaining 1 1/2 cups parsley to bowl and toss to combine.
3.
DO AHEAD: Salad can be made 4 hours ahead. Cover and chill.

Recipes sourced from Epicurious.com.

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Directions