The Estate Tableat Copperopolis
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Italian · Salad

Borlotti Bean and Radicchio Salad

Borlotti beans simmered with aromatics, then sautéed in rosemary oil and tossed with torn radicchio and a splash of vinegar. A bittersweet winter side for roast chicken or polenta.

  • YieldServes 4
  • Hands-on35 min
  • Total13 h 5 min
  • Difficulty

Ingredients

  • 300 gdried borlotti beans, soaked overnight
  • 1 stalkcelery, trimmed and halved
  • ½carrot, peeled
  • ½yellow onion
  • 2 clovesgarlic
  • 2 leavesbay leaf
  • 60 mlextra virgin olive oil
  • 1 sprigrosemary
  • 300 gradicchio, about 1 large head, Chioggia or Treviso
  • 2 tspwhite wine vinegar
  • to tastefine sea salt
  • to tasteblack pepper, freshly ground

Diet

  • Vegetarian (lacto-ovo)
  • Vegan

Contains

  • Celery
  • Sulfites
  • Legumes (any)
  • Common beans (kidney, black, pinto, navy...)
  • Olive
  • Grapes
  • Onion family (any)
  • Onion
  • Garlic
  • Radicchio
  • Chicory
  • Carrot
  • Rosemary
  • Bay leaf
  • Black and white pepper
  • Histamine (aged and fermented foods)

Taste

  • Sour / bright
  • Salty
  • Umami / savory
  • Bitter
  • Richness / fat
  • Herbal / fresh

Texture

  • Tender-braised

Equipment

  • Stovetop

Season

  • Fall
  • Winter

Occasion

  • Weeknight

Effort

  • 20–45 min active
  • Over 3 hours total
  • Difficulty 2
  • Needs advance prep
  • Make-ahead friendly

Nutrition

  • Calories: moderate
  • Protein: moderate
  • Carbs: high
  • Fat: moderate
  • Fiber: high
  • Sodium: low

Budget

  • Budget: low

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