Cooking Instructions
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Step 1
Preheat the grill to medium high or use a grill pan.
Step 2
Place the
Radicchio (1 head)
on a cutting board and cut in quarters vertically, through the core. Drizzle cut sides with 1/2 teaspoon of
Olive Oil (30 mL)
each.
Step 3
Grill the radicchio 1-2 minutes per side just to get a little char and smoke.
Step 4
Remove from grill and cut away the core. Slice radicchio into 1/2" slices and transfer to a large bowl.
Step 5
Drain and flake
Canned Tuna in Water (395 g)
with a fork into bite-sized chunks.
Step 6
Add the
Canned Cannellini White Kidney Beans (850 g)
,
Sun-Dried Tomatoes (55 g)
, and
Olives (135 g)
. Toss to combine and set aside.
Step 7
Add the zest and juice from
Lemon (1)
to a small bowl.
Step 8
Stir in the
Capers (5 g)
,
Anchovy Fillets (2)
,
Shallot (1)
,
Crushed Red Pepper Flakes (1 pinch)
,
Olive Oil (60 mL)
,
Kosher Salt (3 g)
, and
Ground Black Pepper (as needed)
.
Step 9
Whisk ingredients well and pour dressing over the salad. Toss to combine.
Step 10
Just before serving, chiffonade the
Fresh Basil (15 g)
by stacking the leaves on top of one another and rolling tightly into a cigar shape. Use a sharp knife to very thinly slice the basil crosswise into thin strips.
Step 11
Add the fresh basil to the salad and toss to combine. Serve and enjoy!
