Bean And Shrimp Salad

• 1 pound dried cranberry (borlotti) beans, soaked overnight and drained, or 2 pounds fresh beans, shelled, or 6 cups canned beans, drained
• 1 onion, peeled (if using fresh or dried beans)
• 2 bay leaves (with fresh or dried beans)
• 1 clove garlic, peeled and minced
• 23 cup extra virgin olive oil
• 2 teaspoons Maldon salt (or 1 teaspoon table salt)
• 1 pound raw shelled shrimp
• 1 teaspoon table salt
• 1 teaspoon red- or white-wine vinegar
• Juice of half a lemon, or to taste
• 1 tablespoon chopped parsley, optional
• 1 large head radicchio

1. If using dried or fresh beans, place in large deep pot with onion and bay leaves.
2. Add cold water to cover by 5 inches.
3. Bring to a boil, reduce heat and skim off foam.
4. Simmer until tender, 30 minutes for fresh beans, 1 hour or more for dried.
5. Drain beans; discard onion and bay leaves.
6. Place beans in a large bowl.
7. (Canned beans may be added without cooking.)
8. Add garlic, half the oil, and Maldon salt.
9. Toss to mix.
10. Cover with plastic wrap and set aside.
11. Place shrimp in a large saucepan and add water just to cover.
12. Add 1 teaspoon table salt and the vinegar.
13. Bring to a boil and cook 1 to 2 minutes.
14. Drain.
15. Combine shrimp with beans.
16. Add remaining oil, lemon juice to taste, and parsley, if desired.
17. Toss gently to mix.
18. Line a large plate with radicchio leaves, and heap with shrimp and beans.
19. Serve.

cranberry, onion, bay leaves, clove garlic, extra virgin olive oil, salt, shrimp, salt, vinegar, lemon, parsley, head radicchio

Taken from cooking.nytimes.com/recipes/10850 (may not work)