Marinated Cannellini, Radicchio and Feta Salad Recipe

Marinated Cannellini, Radicchio and Feta Salad Recipe

Our Marinated Cannellini, Radicchio and Feta Salad Recipe uses a lemon and garlic infused olive oil to marinate the beans and it double as a dressing for the salad. This salad actually gets better with age, so you can make it ahead of time to let the flavors meld. Since the radicchio and brussels sprouts have a heavier texture, the salad won’t get soggy while chilling in the refrigerator a few!

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Ingredients:
1 lemon
4 garlic cloves, smashed thin and peeled
1/4 teaspoon crushed red pepper flakes
1/2 cup extra virgin olive oil
2 15.5 ounce cans of Cannellini beans, drained
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup raw pistachios
1 head of radicchio, sliced thin
6 ounces brussels sprouts, trimmed and sliced thin
1/2 cup fresh dill, coarsely chopped
1/2 cup crumbled feta

Directions:
1. Remove the zest from the lemon in wide lengthwise strips with a vegetable peeler.
2. Cut the lemon in half and juice it into a small bowl.
3. In a medium sized saucepan, heat oil, lemon zest, garlic and red pepper flakes over medium-low heat and cook for 12-minutes, stirring occasionally. Make sure that the garlic does not brown, as you are infusing the oil, not cooking the garlic.
4. Remove the saucepan from the heat and add the beans, lemon juice, salt and pepper.
5. Mix well and let it sit for 15-minutes.
6. In a small skillet over medium heat, toast the pistachios until golden brown (6-8 minutes).
7. In a large bowl, combine the radicchio, brussels sprouts and dill.
8. Add the feta and toss.
9. Add the bean mixture, pistachios and toss to coat.
10. Serve and enjoy!

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