Name: Radicchio Chopped Salad with White Beans, Oranges, and Olives
Total time: PLACEHOLDER
Ingredients: ¼ cup lemon juice; 1 shallot , minced; 1 teaspoon Dijon mustard; 1 teaspoon table salt; ½ teaspoon pepper; ¼ cup extra-virgin olive oil; 1 (15-ounce) can cannellini beans , rinsed; 2 oranges; 12 ounces romaine lettuce hearts , cut into ½-inch pieces (4 cups); 6 ounces radicchio , cut into ½-inch pieces (2 cups); 1 cup walnuts , toasted and chopped; 4 ounces feta cheese , cut into ½-inch cubes (1 cup); ¼ cup pitted oil-cured black olive , chopped

Why This Recipe Works

Chopped salads are packed with complementary ingredients for a balanced meal. Romaine lettuce provided a mild base with a pleasant crunch and sweet flavor. In this version, we used bitter radicchio as the complementary lettuce. We went vegetarian, using marinated white beans as our protein source and adding oil-cured olives for umami. We also included toasted walnuts for healthy fats and texture and juicy oranges and briny feta to balance out the slight bitterness of the radicchio. The dressing was bold—equal parts oil and acid, with shallots and Dijon to bring it all together.

Instructions

Whisk lemon juice, shallot, mustard, salt, and pepper in large bowl until smooth. Whisking constantly, drizzle in oil until evenly combined. Stir in beans and let sit at room temperature until flavors meld, about 30 minutes.

Meanwhile, cut away peel and pith from oranges. Chop oranges into ½-inch pieces, trimming any remaining pith (you should have about 1 cup orange pieces).

Add romaine, radicchio, walnuts, feta, olives, and oranges to bowl with beans and toss to combine. Season with salt and pepper to taste. Serve.