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Plant-Based Radicchio Salad

A celebration of the wide variety of colors, flavors and textures that are at your disposal when you choose a plant-based lifestyle.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 3-4 1x
Scale

Ingredients

Beans 

  • 1 cup flageolet beans, dried (or white bean of choice)
  • 4 cups water
  • 1 head of garlic, cut in half
  • 1 small chile de árbol, dried (or crushed red pepper, to taste)
  • 1 tbsp thyme, fresh

Caramelized Onions

  • 2 cups onions, sliced thinly
  • 1 tsp garlic, fresh, thinly sliced
  • 1 1/2 tsp thyme, fresh
  • 3/4 cup white wine, dry
  • Black pepper, freshly ground, to taste

Radicchio Salad

  • 2 tsp stone ground mustard
  • 2 tsp white wine vinegar
  • Black pepper, freshly ground, to taste
  • 1 cup Beans
  • 1/2 cup Caramelized Onions
  • 1/4 cup walnuts, toasted, chopped
  • 2 tbsp tarragon, fresh, chopped
  • 3 cups chopped radicchio
  • 2 dried figs, sliced

Instructions

Beans 

  1. Place flageolet beans in water. Soak overnight and then drain well before step 2.
  2. In a large saucepan, combine 4 cups of water, beans, and all other ingredients. Bring to a boil over medium-high heat. Reduce heat and simmer until beans are tender, 30 to 40 minutes. Remove the garlic and let cool in the liquid.

Caramelized Onions

  1. While beans are cooling, prepare caramelized onions by adding onions, garlic and thyme to a Dutch oven or soup pot and simmering until the onions begin to soften (stir frequently; if onions begin to stick to the pot, add 1/4 cup of water).
  2. Next add 1/4 cup wine and cook down until wine has evaporated. Repeat with the remaining wine, adding 1/4 cup at a time. When all wine has cooked down, season onions with pepper and let cool.

Radicchio Salad

  1. Whisk mustard, vinegar, and pepper in a large bowl.
  2. Drain beans and add them to the bowl, along with carmelized onions, walnuts, and tarragon, then toss to coat.
  3. Add radicchio and fig slices to bowl. Toss then serve.

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Rosane Oliveira, DVM, PhD

Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.