Total Time
10mins
Prep 10 mins
Cook 0 mins

This wonderful recipe calls for 1 bunch of radishes, and according to the produce manager at Whole Foods, a bunch is 1 pound. This recipe is spicy, and full of flavors. The recipe originally called for oil-cured olives, which I am not a big fan of, so I substituted Kalamata olives.

Ingredients Nutrition

Directions

  1. Blend anchovies, olive oil, capers, and 1 cup parsley in a blender until a coarse paste forms.
  2. Transfer to a large bowl.
  3. Mix in 1/4 cup vinegar and season with salt and pepper and , more vinegar if desired.
  4. Add radishes, scallions, beans, olives, and remaining 1 1/2 cups parsley to bowl and toss to combine.
  5. Salad can be made 4 hours ahead.
  6. Cover and chill.