Bitter Greens and White Bean Salad with Anchovy Vinaigrette
This refreshing Italian-inspired lunch salad features the pleasant bitterness of escarole and radicchio, balanced by creamy cannellini beans. A zesty vinaigrette, enhanced with the umami punch of anchovies and lemon, ties everything together for a satisfying and healthy meal.
Prep Time
20 min
Difficulty
Easy
Servings
2
Calories
350 kcal
Instructions
- 1
Wash and thoroughly dry the escarole and radicchio. Tear them into bite-sized pieces and place in a large bowl.
~5 min - 2
Drain and rinse the cannellini beans. Add them to the bowl with the greens.
~2 min - 3
In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced anchovy fillets, minced garlic, black pepper, and salt until well combined.
~3 min - 4
Pour the vinaigrette over the salad ingredients. Toss gently to coat everything evenly.
~1 min - 5
Let the salad sit for 5 minutes to allow the flavors to meld before serving.
~5 min
Tips
- For an even more intense bitter flavor, consider adding a small amount of finely chopped endive.
- This salad is best served immediately. If you need to prepare it ahead of time, keep the dressing separate and toss just before serving to prevent the greens from wilting.
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