bonappetit4.5
Radicchio, Bean, and Feta Salad
The solution to legume doom: This citrusy marinated bean salad with crunchy greens and big chunks of salty feta.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●peeler
- ●saucepan
- ●skillet
- ●cutting board
📝 Preparation Steps
1
Remove zest from lemon in wide lengthwise strips with a vegetable peeler, avoiding as much white pith as possible. Cut lemon in half and squeeze juice through a fine-mesh sieve or your hand into a small bowl; discard seeds. Set juice aside.
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2
Heat lemon zest, garlic, red pepper flakes, and oil in a medium saucepan over medium-low, stirring to break garlic apart and reducing heat if oil around aromatics starts to sizzle too much, until fragrant, 10–⏱️ 12 minutes. (The garlic should gently cook but not take on much color.)
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3
Remove saucepan from heat and add beans, reserved lemon juice, and salt; season with black pepper. Toss to combine; let sit at least ⏱️ 15 minutes.
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4
Meanwhile, toast pistachios in a dry small skillet over medium heat, tossing occasionally, until golden brown, 5–⏱️ 8 minutes. Transfer to a cutting board and coarsely chop.
5
Combine radicchio, brussels sprouts, and ¼ cup dill in a large bowl. Crumble in feta in large pieces and toss to combine. Using a slotted spoon, add beans, garlic, and lemon zest. Drizzle with infused oil and toss to coat.
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6
Mound salad on a platter; top with pistachios and remaining dill.
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