I Couldn't Find Icicle Radishes But Boy Was This Yummy!

Tried this out over the weekend. I only tossed the amount I planned to eat at the time with the dressing so the parsley wouldn't get soggy. It made a lovely lunch today at work. I put in extra anchovies and added a couple of cloves of garlic to the dressing as well. Lovelovelove anchovies! Mangia!

White Bean and Radish Salad

Bon Appétit  | May 2013

by The Bon Appétit Test Kitchen

White Bean and Radish Salad

photo by Hirsheimer & Hamilton

This satisfying salad is great alongside broiled fish, roast chicken, or a simple steak. To turn it into a vegetarian meal, fold in sliced hard-boiled eggs.

Ingredients

• 2 anchovy fillets packed in oil, drained
• 3/4 cup extra-virgin olive oil
• 2 tablespoons drained capers
• 2 1/2 cups (packed) fresh flat-leaf parsley leaves, divided
• 1/4 cup (or more) white wine vinegar
• Kosher salt, freshly ground pepper
• 1 bunch radishes, trimmed, cut into thin wedges
• 2 scallions, thinly sliced
• 3 15-ounce cans cannellini (white kidney) beans, rinsed
• 3/4 cup oil-cured black olives, pitted, quartered

Preparation

Blend anchovies, oil, capers, and 1 cup parsley in a blender until a coarse purée forms. Transfer to a large bowl, mix in 1/4 cup vinegar, and season with salt, pepper, and more vinegar, if desired.

Add radishes, scallions, beans, olives, and remaining 1 1/2 cups parsley to bowl and toss to combine.