White Bean and Radish Salad

• 2 anchovy fillets packed in oil, drained
• 3/4 cup extra-virgin olive oil
• 2 tablespoons drained capers
• 2 1/2 cups (packed) fresh flat-leaf parsley leaves, divided
• 1/4 cup (or more) white wine vinegar
• Kosher salt, freshly ground pepper
• 1 bunch radishes, trimmed, cut into thin wedges
• 2 scallions, thinly sliced
• 3 15-ounce cans cannellini (white kidney) beans, rinsed
• 3/4 cup oil-cured black olives, pitted, quartered 

Blend anchovies, oil, capers, and 1 cup parsley in a blender until a coarse purée forms. Transfer to a large bowl, mix in 1/4 cup vinegar, and season with salt, pepper, and more vinegar, if desired.

Add radishes, scallions, beans, olives, and remaining 1 1/2 cups parsley to bowl and toss to combine.

DO AHEAD: Salad can be made 4 hours ahead. Cover and chill. 

 

Serves 6; 470 calories.

 

VERDICT:  So many things went wrong here that I don't think I can properly judge this recipe.  I left out the anchovies on purpose, then discovered we only had about a 1/4 c. of olive oil and a cup of parsley.  I opted to add a 1/4 canola and put the whole cup of parsley in the dressing.  I also added a hardboiled egg, as suggested by the recipe notes.  It was a little goopy, but again, I suspect that's my fault.  Suspend judgment and try again.