Categories: Salad
Ingredients
- 1 small head radicchio, halved lengthwise and cored
- 2 small bulbs fennel, cored and cut into 1/4-inch wedges, plus 1/4 cup chopped fennel fronds
- 6 assorted baby bell peppers, halved and seeded
- 1/2 cup olive oil
- Kosher salt and ground pepper
- 8 oz orecchiette
- 15 oz can cannellini beans, drained and rinsed
- Juice of 1 lemon
- 2 tbsp chopped parsley
- 3 oz Parmesan, shaved with a vegetable peeler
Directions
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Preheat a grill to medium high. Toss the radicchio, fennel wedges and bell peppers in a large bowl with 1/4 cup olive oil. Season with salt and pepper and grill, turning occasionally, until charred and crisp-tender, about 4 minutes for the peppers and radicchio, 6 minutes for the fennel. Remove from the grill and let cool, then cut into small pieces.
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Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and rinse under cool water; shake off the excess. Transfer to a serving bowl. Add the grilled vegetables, beans, remaining 1/4 cup olive oil, lemon juice, parsley, 1/4 tsp salt and pepper to taste; toss. Add the Parmesan shavings and fennel fronds and toss gently. Serve immediately or refrigerate, covered, up to 6 hours.