Bean Salad With Radicchio, Radish, Pickled Onions, and Marcona Almonds

By MooK

Ingredients

• 1/2 small red onion, finely chopped
• Red wine vinegar, for pickling
• 1/2 cup Marcona almonds
• 4 cups cooked drained beans (fresh or canned; see note above), such as turtle, navy, and/or black-eyed peas
• 3 radishes, finely diced
• 2 scallions, white and light green parts only, chopped
• 1 (6-ounce) head radicchio, quartered, cored, and roughly chopped
• 1/2 cup chopped fresh parsley (from 1 bunch)
• .
• Simple Vinaigrette, for dressing
• 1 small shallot, minced (about 2 tablespoons)
• 1 small clove garlic, minced (about 1/2 teaspoon)
• 2 teaspoons Dijon mustard
• 3 tablespoons white wine vinegar
• 1 tablespoon water
• 3/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Preparation

Step 1

Combine shallot, garlic, mustard, vinegar, and water in a large bowl and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Alternatively, place all ingredients in a tightly sealing jar, seal, and shake vigorously until emulsified. Season to taste with salt and pepper. Vinaigrette will keep in the refrigerator for up to 2 weeks.

For salad

In a small bowl, add onion and pour enough vinegar over it to just cover. Let stand 15 minutes.

Place almonds in a zipper-lock plastic bag, push out air, and seal. Using a skillet, smash almonds until roughly crushed.

Drain onions. In a large bowl, combine marinated onions, smashed almonds, beans, radishes, scallions, radicchio, and parsley. Drizzle with vinaigrette, tossing, until ingredients are lightly coated. Season with salt and pepper. Serve. Salad can be refrigerated up to 3 days