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Description
This salad is perfect for a weekend lunch or a quick weeknight dinner.
Ingredients
US|METRIC
4 SERVINGS
- 1 head radicchio (cored, leaves coarsely torn)
- 6 Tbsp. vinaigrette (Parsley, divided, plus more for drizzling)
- kosher salt
- 30 oz. cannellini (white kidney beans, rinsed, drained)
- 2 celery stalks (peeled, sliced thinly on an extreme diagonal)
- 1 cup olive oil packed tuna (drained, in a jar or good-quality canned tuna, broken into large pieces)
- parsley sprigs (Flat-leaf, for garnish, optional)
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Directions
- Place radicchio in a large bowl; drizzle with 3 tablespoons Parsley Vinaigrette and toss to coat. Season radicchio to taste with salt and pepper. Transfer to a serving platter, spreading out in an even layer. Combine 3 tablespoons Parsley Vinaigrette, cannellini beans, and celery in the large bowl; toss to coat. Season to taste with salt and pepper. Arrange bean mixture on top of radicchio. Top salad with tuna and garnish with parsley. Drizzle some vinaigrette over.
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