photo by Hirsheimer & Hamilton
This satisfying salad is great alongside broiled fish, roast chicken, or a simple steak. To turn it into a vegetarian meal, fold in sliced hard-boiled eggs.
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
Preparation
Step 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.
Step 2
Add radishes, scallions, beans, olives, and remaining 1 1/2 cups parsley to bowl and toss to combine.
Step 3
DO AHEAD: Salad can be made 4 hours ahead. Cover and chill.
Nutrition Per Serving
Per serving: 470 calories
35 g fat
9 g fiber
#### Nutritional analysis provided by Bon Appétit
Recipe notes
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