Green and White Bean Salad
Ingredients
- 2.5 L water (2.5 quarts)
- 1 t Salt (Table)
- 8 oz green beans (cut into 1" pieces)
- 1 c radicchio (also called chicory; torn into 1/2" pieces)
- 3 T olive oil
- 2 oz thinly sliced pancetta (cut into 1/8" pieces)
- 1/2 c finely chopped onion
- 15 oz cooked cannellini beans (canned is fine; drained and rinsed)
- 2 T vinegar (red wine)
- freshly ground black pepper
Method
1. Bring water to a boil in a large saucepan over high heat. Add salt and green beans, return to a boil, and cook until the beans are bright and crisp-tender, about 3 minutes.
2. Meanwhile, fill a medium bowl with ice water. Drain the beans in a colander and immediately transfer them to the ice water. When the beans no longer feel warm to the touch, drain them well in the colander again. Place the beans in a large bowl with the radicchio and set the bowl aside.
3. Heat the oil and pancetta in a large skillet over medium heat. Cook until the pancetta has rendered its fat and become slightly crisp, about 6 minutes. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the cannellini beans and cook, stirring occasionally, until heated through, about 3 minutes. Remove the pan from the heat and swirl in the vinegar.
4. Pour the white bean mix over the green beans and raddichio; toss to combine. Adjust the seasonings with salt and pepper to taste. Serve immediately.
Notes
SJ Note 26 Mar 2012: This was weird, and lacked sauce. The raddichio/chicory was really random; I'd leave that out if I made it again. As it is, it needed sauce, and it needed to be warmer. Perhaps a vinagraitte of some sort? I will say I had to substitute homemade bacon bits + bacon grease in place of the pancetta, but that shouldn't have had a major effect. Not worth my time to fiddle with this recipe.