This satisfying salad is great alongside broiled fish, roast chicken, or a simple steak. To turn into a vegetarian meal, fold in sliced hard-boiled eggs.
Recipe information
Total Time
15 minutes
Yield
6 Servings
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
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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
6 servings
1 serving contains: Calories (kcal) 470 Fat (g) 35 Saturated Fat (g) 4.5 Cholesterol (mg) 0 Carbohydrates (g) 32 Dietary Fiber (g) 9 Total Sugars (g) 2 Protein (g) 12 Sodium (mg) 630