White Bean and Tuna Salad With Radicchio and Parsley Vinaigrette

Name: White Bean and Tuna Salad With Radicchio and Parsley Vinaigrette
Yield: 4 to 6 Servings
Ingredients: 2 cups (packed) flat-leaf parsley (leaves and stems); 1/2 cup olive oil; 3 tablespoons fresh lemon juice; 1/2 tablespoon Champagne vinegar; 1 garlic clove, crushed; Kosher salt and freshly ground black pepper; 1 medium head of radicchio, cored, leaves coarsely torn; Kosher salt and freshly ground black pepper; 2 15-ounce cans cannellini (white kidney) beans, rinsed, drained; 2 celery stalks, peeled, sliced thinly on an extreme diagonal; 1 cup drained olive oil–packed tuna in a jar or good-quality canned tuna, broken into large pieces; Flat-leaf parsley sprigs (for garnish)

Seamus Mullen4 to 6 ServingsSource

salad italian mediterranean tuna radicchio parsley white bean quick easy weeknight meals main gluten-free nut-free dairy-free lunch dinner

White Bean and Tuna Salad With Radicchio and Parsley Vinaigrette

Ingredients

2 cups (packed) flat-leaf parsley (leaves and stems)

1/2 cup olive oil

3 tablespoons fresh lemon juice

1/2 tablespoon Champagne vinegar

1 garlic clove, crushed

Kosher salt and freshly ground black pepper

1 medium head of radicchio, cored, leaves coarsely torn

Kosher salt and freshly ground black pepper

2 15-ounce cans cannellini (white kidney) beans, rinsed, drained

2 celery stalks, peeled, sliced thinly on an extreme diagonal

1 cup drained olive oil–packed tuna in a jar or good-quality canned tuna, broken into large pieces

Flat-leaf parsley sprigs (for garnish)

Method

Pulse parsley, oil, lemon juice, vinegar, and garlic in a food processor until well blended. Season to taste with salt and pepper.

Place radicchio in a large bowl; drizzle with 3 Tbsp. Parsley Vinaigrette and toss to coat. Season radicchio to taste with salt and pepper. Transfer to a serving platter, spreading out in an even layer. Combine 3 Tbsp. Parsley Vinaigrette, cannellini beans, and celery in the large bowl; toss to coat. Season to taste with salt and pepper. Arrange bean mixture on top of radicchio. Top salad with tuna and garnish with parsley. Drizzle some vinaigrette over. Reserve extra dressing for another use.