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 (2 Tbsp)
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 Packed in Water (1 3/4 cups)
with a fork into bite-sized chunks
Step 6
Add the
Canned Cannellini White Kidney Beans (4 1/4 cups)
,
Sun-Dried Tomatoes (1 cup)
, and
Olives (1 cup)
. Toss to combine and set aside.
Step 7
Add the
Lemon (1)
and
Lemons (2 Tbsp)
to a small bowl.
Step 8
Stir in the
Capers (1/2 Tbsp)
,
Anchovy Fillets (2)
,
Shallot (1)
,
Crushed Red Pepper Flakes (1 pinch)
,
Olive Oil (1/4 cup)
,
Kosher Salt (1/2 tsp)
, and
Ground Black Pepper (1/4 tsp)
.
Step 9
Whisk ingredients well and pour dressing over the salad. Toss to combine.
Step 10
Just before serving, chiffonade the
Fresh Basil (3/4 cup)
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!
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