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
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