-1 15-oz, can cannellini beans, drained & rinsed
-1 sm. head of radicchio, cored and leaves torn
-2 celery stalks, sliced
-2 T. chives, chopped
-2 T. parsley, chopped
-¼ c. pine nuts, toasted for a minute or two
-Salt & pepper to taste
-1 c. of chopped parsley
-3 t. fresh lemon juice
-2 T. champagne vinegar
-1 garlic clove, chopped
-2 T. water, more for thinning
-½ T. organic maple syrup
-1 T. chopped chives, or more to taste
-1 T. extra-virgin olive oil
-Salt & fresh ground black pepper
Place all vinaigrette ingredients into food processor and pulse until well blended. Taste and add salt and pepper to taste. Add another tablespoon of water if the consistency is too thick. It should be on the thinner side.
Put radicchio in a large bowl; drizzle with 1½ tablespoons of parsley vinaigrette and toss to coat. Season radicchio with salt and pepper to taste. Transfer to a serving platter.
In the same bowl, combine the beans, sliced celery, pine nuts and 1½ tablespoons of parsley vinaigrette. Toss to coat. Season to taste with a little salt and ground black pepper. Arrange bean mixture on top of radicchio.
Garnish with chopped chives and chopped parsley. Drizzle a little more vinaigrette over it. Enjoy!
From ordinaryvegan.com, 9/14