lunch

Insalata di Cannellini e Prosciutto con Radicchio e Pinoli

Name: Insalata di Cannellini e Prosciutto con Radicchio e Pinoli
Ingredients: 183.3 g Beans, white, mature seeds, dried (cooked weight); 36.9 g Prosciutto Ham, thinly sliced; 111.1 g Radicchio, raw, chopped; 222.1 g Tomatoes, grape, halved; 14.8 g Pine nuts, toasted; 16.6 g Balsamic glaze (for sweetness/acidity)

Nutrition

585

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(6)

Beans, white, mature seeds, dried (cooked weight)183.3 g

Prosciutto Ham, thinly sliced36.9 g

Radicchio, raw, chopped111.1 g

Tomatoes, grape, halved222.1 g

Pine nuts, toasted14.8 g

Balsamic glaze (for sweetness/acidity)16.6 g

Instructions

Prepare the white beans by soaking and boiling until tender, then drain well.

In a large bowl, toss the warm beans with a pinch of sea salt and a squeeze of lemon juice to brighten the flavor.

Add the chopped radicchio and halved grape tomatoes to the bowl, tossing gently so the bitterness of the radicchio balances the sweetness of the tomatoes.

Tear the prosciutto into rustic ribbons and drape them over the salad.

Toast the pine nuts in a dry pan over medium heat until fragrant and golden brown, about 2-3 minutes, then sprinkle over the top.

Drizzle with a touch of high-quality olive oil and the balsamic glaze just before serving. The warmth of the beans will slightly wilt the radicchio, creating a perfect texture.