White Bean and Radish Salad

By jargrr

by The Bon Appétit Test Kitchen

Ingredients

• 2 anchovy fillets packed in oil, drained
• 3/4 cup extra-virgin olive oil
• 2 tablespoons drained capers
• 2 1/2 cups (packed) fresh flat-leaf parsley leaves, divided
• 1/4 cup (or more) white wine vinegar
• Kosher salt, freshly ground pepper
• 1 bunch radishes, trimmed, cut into thin wedges
• 2 scallions, thinly sliced
• 3 15-ounce cans cannellini (white kidney) beans, rinsed
• 3/4 cup oil-cured black olives, pitted, quartered

Details

Servings 1
Adapted from epicurious.com

Preparation

Step 1

Blend anchovies, oil, capers, and 1 cup
parsley in a blender until a coarse purée
forms. Transfer to a large bowl, mix in 1/4 cup
vinegar, and season with salt, pepper, and
more vinegar, if desired.

Add radishes, scallions, beans, olives,
and remaining 1 1/2 cups parsley to bowl and
toss to combine.

DO AHEAD: Salad can be made 4 hours
ahead. Cover and chill.