Cannellini Bean And Radicchio Salad With Tuna
- 1/2garlic clove
- Kosher salt
- 2tablespoonsfresh lemon juice
- 1tablespoonDijon mustard
- 6tablespoonsolive oil
- Freshly ground black pepper
- 1(15-oz.) can cannellini beans, drained
- 1cuplow-salt chicken broth or water
- 1sprig rosemary
- 2cupsbaby arugula
- 2cupsradicchio (preferably Teviso), cut into long pieces
- 1(5-oz.) can olive oil-packed tuna, drained, broken into large chunks
- Using the side of a knife, crush garlic with a pinch of salt until it becomes pasty. Transfer to a small bowl. Add lemon juice and mustard and whisk to combine. Gradually whisk in oil until well blended. Season to taste with salt and pepper. Set dressing aside.
- Combine beans, broth, and rosemary sprig in a medium saucepan over medium heat. Bring to a boil, reduce heat, and simmer until nearly all liquid has evaporated. Remove from heat. Add arugula, radicchio, and 4 Tbsp. dressing to pan with beans. Stir just to combine and immediately divide between two plates. Top with tuna and additional dressing, if desired.
clove, kosher salt, lemon juice, mustard, freshly ground black pepper, cannellini beans, chicken broth, rosemary, arugula, olive oil
Taken from www.epicurious.com/recipes/member/views/cannellini-bean-and-radicchio-salad-with-tuna-50176430 (may not work)