Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Borlotti Bean and Red Chicory Salad (Insalata Di Borlotti e Radicchio)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
900g/2 lb fresh borlotti beans or 200g/7 oz dried beans salt 2 heads radicchio
125ml/4 fl oz extra-virgin olive oil 2 tablespoons red wine vinegar freshly ground black pepper



1 Shell fresh beans and place in a saucepan with cold water to cover generously. Bring slowly to the boil and boil gently for about 15-20 minutes. Drain and add about 3/4 teaspoon of salt, toss and leave to stand until warm.
2 Wash and dry the radicchio leaves in a salad spinner or by wrapping them in a clean cloth. Reserve in a few larger outer leaves and shred the remainder into 5 cm/1/4 in wide strips. Combine the warm beans with the radicchio strips.
3 Beat the oil with the vinegar and salt and pepper to taste in a jug. Pour over the beans and radicchio and toss well. Line a shallow serving dish with the reserved radicchio leaves, pile the salad on top and serve immediately.

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