Plant-Based Radicchio Salad
Our Radicchio Salad recipe celebrates the wide variety of colors, flavors and textures that are at your disposal when you choose a plant-based lifestyle. Crisp, spicy and vibrantly-colored radicchio is combined with a tasty bean dish, which is flavored with caramelized onions, walnuts and fresh herbs. Toss the two parts together then top with figs and whole grain mustard dressing for a colorful and satisfying salad.
Ingredients
- Beans
- 1 cup dried flageolet beans (or any white bean of choice)
- 1 head of garlic, cut in half
- 1 small dried chile de árbol (or crushed red pepper)
- 2 tablespoons fresh tarragon, chopped
- 1 tablespoon fresh thyme leaves
- Caramelized Onions
- 3/4 cup dry white wine
- 2 large onions, sliced thinly
- 1 garlic clove, thinly sliced
- 1/2 tablespoon fresh thyme leaves
- Freshly ground pepper
- Radicchio Salad
- 3 cups chopped radicchio
- 1 cup beans
- 1/2 cup caramelized onions
- 1/4 cup toasted walnuts, chopped
- 2 dried figs, sliced
- 2 teaspoons stone ground mustard
- 2 teaspoons white wine vinegar
- Freshly ground pepper
Directions
Beans With Caramelized Onions
- Place flageolet beans in water. Soak overnight and then drain well before step 2.
- In a large saucepan, combine 4 cups of water, beans, garlic, thyme, and chile. 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.
- While beans are cooling, prepare caramelized onions by adding onions, thyme and garlic 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.
- Chop radicchio. Add beans and fig slices.
- Toss then serve.