Grilled Radicchio Salad with White Bean Bruschetta
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Ingredients
| 1 cup | cooked cannellini beans | | 6 tbsp. | extra-virgin olive oil | | 6 tbsp. | balsamic vinegar | | 1/2 tsp. | crushed red pepper flakes | | 2 tbsp. | basil leaves, cut chiffonade | | 1 clove | garlic, thinly sliced | | Salt, to taste | | Freshly ground black pepper, to taste | | 4 slices | Italian bread, 1-inch thick, grilled | | 2 heads | radicchio |
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Instructions
Preheat grill or broiler. In a mixing bowl, gently stir together beans with 2 tbsp. of the olive oil, 2 tbsp. vinegar, basil and garlic, careful not to break them. Season with salt and pepper.
Cut the radicchio in half from top to bottom and place dry onto grill or broiler and cook until wilted, approximately 3 minutes per side. Remove from grill and cut each half in half again to form wedges. Cut the core piece out and loosen each leaf from the head. Dress the removed leaves in a mixing bowl with remaining oil and vinegar and season with salt and pepper.
Arrange radicchio on four plates like fingers to form a hand. Divide the bean mixture over four freshly-grilled bread slices, placing them in the middle of each salad mixture.
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radicchio salad, white bean bruschetta