Grilled Radicchio Salad with White Bean Bruschetta

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

1 cup cooked cannellini beans
6 tbsp. extra-virgin olive oil
6 tbsp. balsamic vinegar
1/2 tsp. crushed red pepper flakes
2 tbsp. basil leaves, cut chiffonade
1 clove garlic, thinly sliced
Salt, to taste
Freshly ground black pepper, to taste
4 slices Italian bread, 1-inch thick, grilled
2 lg. radicchio heads

INSTRUCTIONS

Preheat grill or broiler. In a mixing bowl, gently stir together beans with 2 tbsp. of the olive oil, 2 tbsp. vinegar, basil and garlic, careful not to break them. Season with salt and pepper.

Cut the radicchio in half from top to bottom and place dry onto grill or broiler and cook until wilted, approximately 3 minutes per side. Remove from grill and cut each half in half again to form wedges. Cut the core piece out and loosen each leaf from the head. Dress the removed leaves in a mixing bowl with remaining oil and vinegar and season with salt and pepper.

Arrange radicchio on four plates like fingers to form a hand. Divide the bean mixture over four freshly-grilled bread slices, placing them in the middle of each salad mixture.

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Tagged: italian, salads add tags

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