Spinach, Radicchio & Bean Salad

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Spinach, Radicchio & Bean Salad

 

 

Radicchio, a member of the chicory family, has dark burgundy leaves and a

strong, bitter flavour.

 

 

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Preparation: 10 minutes

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150 g (5 1/4 oz) baby spinach leaves

1 head radicchio, leaves separated, washed, shredded

400 g (14 oz) can cannellini beans, rinsed

8 teaspoons red wine vinegar

8 teaspoons vegetable or olive oil

1 clove garlic, crushed

1 teaspoon Dijon mustard

 

 

1. Combine spinach, radicchio and beans in a large serving bowl.

 

2. Whisk vinegar, oil, garlic and mustard in a small bowl.

 

3. Drizzle dressing over salad; toss to combine. Serve at once.

 

 

 

VARIATION: You can use red coral lettuce instead of radicchio.

 

NOTE: Dress salad as close to serving time as possible.

 

 

 

Serves 8.