Warm Borlotti Bean And Radicchio Salad
This recipe for Borlotti Bean Salad with Pancetta and Radicchio is a delightful blend of flavors and textures. Tender beans are paired with crispy pancetta and vibrant radicchio, all tossed in a lemony dressing. It's a satisfying dish that is perfect as a side or a light main course. Enjoy the hearty goodness of this Italian-inspired salad!
— Constant Cookbook
Ingredients
- 1 cup dried borlotti or cranberry beans
- 2 oz. pancetta, chopped
- 3 Tbs. extra-virgin olive oil
- 1 garlic clove, lightly crushed
- One 2-inch fresh rosemary sprig
- Sea salt and freshly ground pepper, to taste
- 1 small head radicchio, about 1/4 lb., trimmed and cut crosswise into narrow strips
- 1 Tbs. fresh lemon juice
- 2 Tbs. chopped fresh flat-leaf parsley
Instructions
- Pick over the beans and discard any misshapen beans or stones, then rinse under cold running water and drain. Place in a large bowl with cold water to cover by about 3 inches and let soak for at least 4 hours or up to overnight. Alternatively, transfer the rinsed beans to a large pot, add water to cover by 3 inches, bring to a boil, remove from the heat and let stand for 1 to 2 hours.
- Drain the beans, place in a saucepan with water to cover by about 4 inches and bring to a boil over high heat, skimming off the foam that rises to the surface. Reduce the heat to low, cover partially and simmer until the beans are tender, 1 1/2 to 2 1/2 hours. The timing will depend on the variety and age of the beans. Use immediately, or refrigerate in an airtight container for up to 1 week. Makes 2 1/2 to 3 cups beans. You only need 2 cups for this recipe, so reserve the rest for another use.
- In a saucepan large enough to hold the beans, cook the pancetta over medium heat, stirring often, until crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to paper towels to drain.
- Add 1 Tbs. of the olive oil to the fat in the pan and warm over medium heat. Add the garlic and rosemary and sauté until the garlic is lightly golden, about 2 minutes. Stir in 2 cups of the cooked beans and season with salt and pepper. Reduce the heat to medium-low, cover and simmer, stirring occasionally, for 5 minutes to blend the flavors.
- Remove the beans from the heat and remove and discard the rosemary and garlic. In a serving bowl, toss together the beans, radicchio and reserved pancetta. Add the remaining 2 Tbs. oil and the lemon juice and toss again.
- Taste and adjust the seasoning with salt and pepper, sprinkle with the parsley and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Essentials of Italian</i> by Michele Scicolone (Oxmoor House, 2007).
Yield
Serves 4.
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