Name: White Bean and Tuna Salad With Radicchio and Parsley Vinaigrette
Yield: 4 to 6 Servings
Ingredients: 2 cups (packed) flat-leaf parsley (leaves and stems); 1/2 cup olive oil; 3 tablespoons fresh lemon juice; 1/2 tablespoon Champagne vinegar; 1 garlic clove, crushed; Kosher salt and freshly ground black pepper; 1 medium head of radicchio, cored, leaves coarsely torn; Kosher salt and freshly ground black pepper; 2 15-ounce cans cannellini (white kidney) beans, rinsed, drained; 2 celery stalks, peeled, sliced thinly on an extreme diagonal; 1 cup drained olive oil–packed tuna in a jar or good-quality canned tuna, broken into large pieces; Flat-leaf parsley sprigs (for garnish)

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©Romulo Yanes

This salad is perfect for a weekend lunch or a quick weeknight dinner. The leftover vinaigrette is great spooned over fish or grilled vegetables.

Recipe notes