Grilled radicchio salad with white bean bruschetta

Yield: 4 servings

Measure Ingredient
1 cup Cooked cannellini beans
6 tablespoons Extra-virgin olive oil
6 tablespoons Balsamic vinegar
½ teaspoon Crushed red pepper flakes
2 tablespoons Basil leaves; cut chiffonade
1 Garlic clove; thinly sliced
Salt; to taste
Freshly-ground black pepper; to taste
4 slices Italian bread; 1" thick, grilled
2 larges Radicchio heads

Preheat grill or broiler. In a mixing bowl, gently stir together beans with 2 tablespoons of the olive oil, 2 tablespoons of the vinegar, basil and garlic, careful not to break them. Season with salt and pepper. Cut the radicchio in half from top to bottom and place dry onto grill or broiler and cook until wilted, about 3 minutes per side. Remove from grill and cut each half in half again to form wedges. Cut the core piece out and loosen each leaf from the head. Dress the removed leaves in a mixing bowl with remaining oil and vinegar and season with salt and pepper. Arrange radicchio on four plates like fingers to form a hand. Divide the bean mixture over four freshly-grilled bread slices, placing them in the middle of each salad mixture. This recipe yields 4 servings.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5644 broadcast 03-05-1996) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

07-21-1998

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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