À Table: Salade Trevise tardive




À Table: Salade Trevise tardive et haricots – Treviso Late Radicchio and dried beans salad

The Treviso Radicchio, part of the chicory family, comes from Verona in northern Italy and differs from the French variety being smaller with leaves that are a deeper red. It is also has a more bitter taste. Les Halles Gosselin, 40 rue de l’Annonciation, 75016 Paris suggests choosing those with a tightly closed heart. They should be a brilliant shiny red.

Treviso late radicchio and dried beans salad

Treviso late radicchio and dried beans salad

Preparation: 24 hours soaking time
Cooking time: 15 mins
Serves 6

Ingredients
600 g late radicchio
300 g dried beans (or fresh shelled beans)
1 onion
1 bay leaf
1 pinch of baking or kombu seaweed
3 tablespoons olive oil
1 teaspoon red wine vinegar (or good balsamic vinegar)
Salt and pepper

Cooking the beans:
The night before, soak the beans in water. In the morning, discard the remaining water and pour the beans in a pot, cover with cold water, add the bay leaf and whole peeled onion, a pinch of bicarbonate or better still kombu seaweed to make them more digestible. Cook on low heat for about 2 hours until they are tender.Salt according to taste.

The Salad:
Wash the radicchio, mix beans. Season with olive oil, vinegar, salt and pepper.

Haricot beans from the market (Credit Wikipedia)

Haricot beans from the market (Credit Wikipedia)


Recipes
: Editorial Staff
editorial@french-news-online.com

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