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.
- 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 figs, dried, sliced
Instructions
Beans
- Place flageolet beans in water. Soak overnight and then drain well before step 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
- 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).
- 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
- Whisk mustard, vinegar, and pepper in a large bowl.
- Drain beans and add them to the bowl, along with carmelized onions, walnuts, and tarragon, then toss to coat.
- Add radicchio and fig slices to bowl. Toss then serve.
