Description
This Italian Winter Salad reminds me of a dish I had many years ago in a cozy Italian bistro just beside Trevi Fountain.
Ingredients
Red Wine Vinaigrette
1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
2 tsp. Dijon mustard
Salt & black pepper, to taste
Salad
4 Tbsp. roughly chopped flat leaf parsley
6 scallions, thinly sliced
4 stalks celery, thinly sliced
1 15 oz, can cannellini beans, rinsed and drained
1 can tuna packed in oil, drained
1 head radicchio, quartered and cored, leaves separated and torn in bite sized pieces
2 – 3 Tbsp. chopped red onion (optional)
Instructions
For the vinaigrette, in a medium bowl, combine the olive oil, red wine vinegar, minced garlic, Dijon mustard, salt and pepper. Whisk until the ingredients are completely mixed together. Set aside.
In a small bowl, combine the chopped parsley, scallions and celery.
Add three tablespoons of vinaigrette to the herbs and stir.
In the meantime, in a medium bowl, give a gentle stir to combine the cannellini beans, tuna and remaining vinaigrette. Add salt and pepper, to taste.
Prepare serving platter with radicchio leaves.
Top with the cannellini bean mixture, then spoon the fresh herb mixture over top.
Finish with chopped red onion and salt and pepper, to taste.
Enjoy!
