Marinated White Bean & Radicchio Salad

• 5 cups roughly torn radicchio leaves, either treviso or chioggia
• 1/4 cup roughly chopped flat-leaf parsley
• 1 pinch Kosher salt + freshly ground black pepper, plus more to taste
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons minced shallots
• 2 teaspoons roughly chopped fresh thyme leaves
• 2 teaspoons roughly chopped capers
• 1 1/2 cups gigante, corona, or cannellini beans, cooked from dry or canned (rinsed and drained)
• 2 tablespoons red wine vinegar
• 1/2 cup finely grated pecorino romano

1. In a large salad bowl, toss radicchio, parsley, and a pinch of salt together.
2. In a 10-inch skillet, warm extra-virgin olive oil over medium heat. Add shallots, thyme, and capers; saute for about 2 minutes, or just until the shallots start to slightly soften (don't let them brown). Add the beans, red wine vinegar, and a pinch of kosher salt and black pepper. Using a wooden spoon or rubber spatula, gently stir so the beans are evenly coated in the vinaigrette. Turn the heat down to low, and cook for another 1 to 2 minutes, or until the beans are warmed through. Adjust seasoning and acidity, to taste.
3. Pour the contents of the skillet (beans and vinaigrette) over the radicchio and parsley. Gently toss with your hands. Let cool a few minutes, then add the pecorino and toss again. Serve warm or at room temperature. Refrigerate any leftover salad-it'll have a different yet still delicious flavor and texture the next day after the radicchio marinates in the vinaigrette. Bring to room temperature before serving.

radicchio, flatleaf parsley, kosher salt, extravirgin olive oil, shallots, thyme, capers, gigante, red wine vinegar, pecorino romano

Taken from food52.com/recipes/80516-marinated-white-bean-radicchio-salad (may not work)