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Chef Eric Greenspan's tricolore salad with white beans

2
Points®
Total Time
10 min
Prep
10 min
Serves
6
Difficulty
Easy

Ingredients

Arugula

½ pound(s), (About 1 large bunch) trimmed

Belgian endive

2 head(s), Belgian, core removed, leaves cut into 3/4-inch-wide slices

Radicchio

180 gm, or Treviso (1 head), leaves torn

Canned white beans

15½ oz, drained and rinsed

Dried currants

¼ cup(s)

Pine nuts

2 Tbsp, toasted

Fresh lemon juice

2 Tbsp

Extra virgin olive oil

1 Tbsp

Table salt

½ tsp

Black pepper

¼ tsp

Grated Parmesan cheese

3 Tbsp, or 1/4 cup shaved Parmesan

Instructions

  1. Toss arugula, endive, radicchio, beans, currants, and pine nuts together in large bowl. Drizzle with lemon juice and oil and sprinkle with salt and pepper. Transfer to platter or 6 plates or bowls and sprinkle with Parmesan.
  2. Serving size: 1 1/2 cups salad and 1/2 tablespoon Parmesan

Notes

Note from Chef Eric: This is my take on a classic insalata tricolore, the “three-color salad” of Italy. I love the intense bitterness of the greens, endive, and radicchio and how they play off the sweetness of the currants and the nuttiness of the pine nuts. The beans are a great zero Points way to add protein, texture, and flavor.

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