Lunch · Italian · 15 min
Cannellini and Prosciutto Salad with Shaved Radicchio and Toasted Pine Nuts
- Calories
- 652
- Protein
- 34g
- Carbs
- 41g
- Fat
- 41g
Ingredients
- 88.7 g cannellini beans
- 0.5 each radicchio
- 0.33 cup grape tomatoes
- 1 tbsp red wine vinegar
- 1 tbsp extra-virgin olive oil
- 0.25 tsp salt
- 0.25 tsp black pepper
- 3 oz prosciutto
- 1 oz focaccia bread
- 1 tbsp pine nuts
Method
- 01Soak dry cannellini beans overnight in water. Drain and simmer in fresh water for 20-25 minutes until tender; drain well.
- 02In a small skillet over medium-low heat, dry toast the pine nuts for 2-3 minutes until golden and fragrant, stirring constantly. Remove from heat.
- 03Cut focaccia into 1/2-inch cubes and toast in the skillet over medium heat for 3-4 minutes until crisp and golden brown.
- 04While beans are warm, toss them in a large bowl with red wine vinegar, extra-virgin olive oil, salt, and black pepper.
- 05Add the shaved radicchio and grape tomato halves to the warm beans, tossing gently to combine.
- 06Transfer salad to a serving plate, drape prosciutto slices over top, and finish with toasted focaccia cubes and pine nuts.
Cook it with the whole plan around it
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