Ingredients Jump to Instructions ↓

  1. 1 cup 160g / 5.6oz Cooked cannellini beans

  2. 6 tablespoons 90ml Extra virgin olive oil

  3. 6 tablespoons 90ml Balsamic vinegar

  4. 1/2 teaspoon 2 1/2ml Crushed red pepper flakes

  5. 2 tablespoons 30ml Basil leaves - , chiffonade

  6. 1 Garlic - , thinly

  7. Sliced Salt and freshly ground

  8. Pepper

  9. 4 Italian bread - , sliced

  10. 1" thick and 2 Radicchio

Instructions Jump to Ingredients ↑

  1. Preheat grill.

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

  3. Cut the radicchio in half from top to bottom and place dry onto grill and cook until wilted, about 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.

  4. Dress the removed leaves in a mixing bowl with remaining oil and vinegar and season with salt and pepper.

  5. Arrange radicchio on four plates like fingers to form a hand.

  6. Divide the bean mixture over four freshly grilled bread slices, placing them in the middle of each salad mixture.


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