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Name: Radicchio, Bean, and Feta Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 lemon; 4 garlic cloves smashed; 1/4 sp.crushed red pepper flakes; 1/2 upextra-virgin olive oil; 2 15.5- oz. cans white beans rinsed; 1 1/2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt; Freshly ground black pepper; 1/4 upraw pistachios; 1 head of radicchio thinly sliced; 6 oz. brussels sprouts trimmed, thinly sliced; 1/2 upcoarsely chopped dill divided; 8 oz. feta

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INGREDIENTS

1 lemon
4 garlic cloves smashed
1/4 sp.crushed red pepper flakes
1/2 upextra-virgin olive oil
2 15.5- oz. cans white beans ; rinsed
1 1/2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt
Freshly ground black pepper
1/4 upraw pistachios
1 head of radicchio ; thinly sliced
6 oz. brussels sprouts ; trimmed, thinly sliced
1/2 upcoarsely chopped dill ; divided
8 oz. feta

Servings

INSTRUCTIONS

Step 1

Remove zest from lemon in wide lengthwise strips with a vegetable peeler, avoiding as much white pith as possible. Cut lemon in half and squeeze juice through a fine-mesh sieve or your hand into a small bowl; discard seeds. Set juice aside.

Step 2

Heat lemon zest, garlic, red pepper flakes, and oil in a medium saucepan over medium-low, stirring to break garlic apart and reducing heat if oil around aromatics starts to sizzle too much, until fragrant, 10–12 minutes. (The garlic should gently cook but not take on much color.)

Step 3

Remove saucepan from heat and add beans, reserved lemon juice, and salt; season with black pepper. Toss to combine; let sit at least 15 minutes.

Step 4

Meanwhile, toast pistachios in a dry small skillet over medium heat, tossing occasionally, until golden brown, 5–8 minutes. Transfer to a cutting board and coarsely chop.

Step 5

Combine radicchio, brussels sprouts, and ¼ cup dill in a large bowl. Crumble in feta in large pieces and toss to combine. Using a slotted spoon, add beans, garlic, and lemon zest. Drizzle with infused oil and toss to coat.

Step 6

Mound salad on a platter; top with pistachios and remaining dill.

NOTES

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Radicchio, Bean, and Feta Salad

1 lemon
4 garlic cloves smashed
1/4 sp.crushed red pepper flakes
1/2 upextra-virgin olive oil
2 15.5- oz. cans white beans rinsed
1 1/2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt
 Freshly ground black pepper
1/4 upraw pistachios
1 head of radicchio thinly sliced
6 oz. brussels sprouts trimmed, thinly sliced
1/2 upcoarsely chopped dill divided
8 oz. feta

Step 1
Remove zest from lemon in wide lengthwise strips with a vegetable peeler, avoiding as much white pith as possible. Cut lemon in half and squeeze juice through a fine-mesh sieve or your hand into a small bowl; discard seeds. Set juice aside.

Step 2
Heat lemon zest, garlic, red pepper flakes, and oil in a medium saucepan over medium-low, stirring to break garlic apart and reducing heat if oil around aromatics starts to sizzle too much, until fragrant, 10–12 minutes. (The garlic should gently cook but not take on much color.)

Step 3
Remove saucepan from heat and add beans, reserved lemon juice, and salt; season with black pepper. Toss to combine; let sit at least 15 minutes.

Step 4
Meanwhile, toast pistachios in a dry small skillet over medium heat, tossing occasionally, until golden brown, 5–8 minutes. Transfer to a cutting board and coarsely chop.

Step 5
Combine radicchio, brussels sprouts, and ¼ cup dill in a large bowl. Crumble in feta in large pieces and toss to combine. Using a slotted spoon, add beans, garlic, and lemon zest. Drizzle with infused oil and toss to coat.

Step 6
Mound salad on a platter; top with pistachios and remaining dill.

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Nutrition

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Serving Size: 1 Serving (27g)
Recipe Makes: 4 Servings

Calories: 6
Calories from Fat: 1 (17%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.8mg		0 %
Potassium 40mg		1 %
Total Carbohydrate 2.9g		1 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 1.6g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 6

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