Home Recipes Grilled Radicchio and Cannellini Bean Salad

Grilled Radicchio and Cannellini Bean Salad

This recipe developed by Kristin Marchesi of Montinore Estate in Forest Grove, Oregon serves 6-8 people and is a great choice either way, for a salad on the side or as a main dish.

Featuring Oregon Wine

Ingredients

2	heads radicchio, quartered
120 ml	olive oil
2	cloves garlic, crushed
	salt and pepper to taste
180 g	cannellini beans, drained and rinsed
100 g	cherry tomatoes, halved
1 tbsp	lemon juice
1 tbsp	verjus
	a handful of chopped basil and Italian parsley

Step 1
Toss quartered radicchio in olive oil, garlic, salt and pepper. Place the radicchio quarters on the grill and cover for about one minute. Turn and replace cover for another minute. Once the radicchio is charred on the edges, move it to a serving platter. If you prefer it very tender place the quarters on a warming rack for 5-7 minutes.
Step 2
Cut heart out of radicchio quarters to release individual leaves. Toss leaves with beans, tomatoes, lemon juice, verjus, and the remainder of the olive oil, herbs, salt and pepper until combined.
Step 3
Serve at room temperature.

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Dinner, Fruits & Vegetables, Lunch, Main Courses, Vegetarian or Vegan

Grilled Radicchio and Cannellini Bean Salad

Ingredients

Step 1

Step 2

Step 3

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