Chicories with Tuna, Fennel, and Old-School Italian Dressing

Name: Chicories with Tuna, Fennel, and Old-School Italian Dressing
Total time: 15 min
Yield: Serves 4 to 6
Ingredients: 5 tablespoons (75 ml) red wine vinegar, plus a bit more for the shallots; 1 medium head radicchio, cored, leaves coarsely torn; ½ cup (120 ml) olive oil; Freshly ground black pepper; 2 jars (6.7-ounce/190 g) oil-packed tuna or good-quality canned tuna, broken into large pieces (I like the Tonnino brand.); Good-quality olive oil, for drizzling; Kosher salt and freshly ground black pepper; 1 medium shallot, thinly sliced into rings; 1 teaspoon dried oregano; Flaky salt, for finishing; Toasted bread, for serving (optional); ¼ cup (13 g) roughly chopped flat-leaf parsley (both leaves and tender stems); Red wine vinegar, for drizzling; 1 clove garlic, grated; 3½ cups (233 g) cooked white beans, such as cannellini or butter beans, or 2 cans (15 ounces/430 g each), drained; Kosher salt; 1 teaspoon light brown sugar

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
15 min

Appears in

Colu Cooks

By Colu Henry

Published 2022

About

I love this salad! It features the classic Italian combination of creamy white beans and oil-packed tuna, and it is tossed with a dressing that will remind you of your childhood, but also with radicchio, which will remind you that you’re an adult and like bitter greens. Thinly sliced fennel would also be a nice addition should you have some around. Macerating the shallot in some vinegar for a few minutes takes off the edge and provides pleasant acidity.

Ingredients

Fish course
Pescatarian

Ingredients

Method