lunch

Cannellini and Prosciutto Salad with Shaved Radicchio and Toasted Pine Nuts

Name: Cannellini and Prosciutto Salad with Shaved Radicchio and Toasted Pine Nuts
Ingredients: 88.7 g Beans, white, mature seeds, raw (boiled weight); 86.0 g PROSCIUTTO HAM, PROSCIUTTO (sliced); 47.9 g Radicchio, raw, thinly sliced; 47.9 g Tomatoes, grape, raw, halved; 19.2 g FOCACCIA, toasted cubes; 0.5 g Nuts, pine nuts, toasted

Nutrition

585

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(6)

Beans, white, mature seeds, raw (boiled weight)88.7 g

PROSCIUTTO HAM, PROSCIUTTO (sliced)86.0 g

Radicchio, raw, thinly sliced47.9 g

Tomatoes, grape, raw, halved47.9 g

FOCACCIA, toasted cubes19.2 g

Nuts, pine nuts, toasted0.5 g

Instructions

Prepare the beans: Simmer the dried cannellini beans until tender but firm; drain well and toss while warm with a splash of high-quality red wine vinegar and a pinch of salt.

Toast the focaccia: Cut the focaccia into 1/2-inch cubes and toast in a dry pan over medium heat until golden brown and crisp to the touch.

Prepare the greens: Thinly slice the radicchio into ribbons. In a large mixing bowl, combine the warm beans, grape tomatoes, and radicchio.

Assemble: Drape the prosciutto slices artistically over the salad components, allowing the heat of the beans to slightly soften the fat of the ham.

Finish: Scatter the toasted pine nuts and crispy focaccia cubes over the top. Drizzle with a tiny amount of high-quality extra virgin olive oil and finish with a crack of fresh black pepper. Serve immediately while the contrast of warm beans and crisp greens is at its peak.