Name: Roasted Endive and Radicchio Salad with Cannellini Beans
Prep time: 10 min
Cook time: 30 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 3 heads of white endive; 1 head of radicchio; 200 grams (or about 1/3 of a can) of cannellini beans; 1 small ball of mozzarella di bufula; Olive oil; 3 tablespoons of butter; Balsamic glaze; Salt and pepper; Optional: garlic powder

Description

Roasted endive and radicchio, cannellini beans, mozzarella di bufula, and a drizzle of balsamic.

Ingredients

Scale

3 heads of white endive
1 head of radicchio
200 grams (or about 1/3 of a can) of cannellini beans
1 small ball of mozzarella di bufula
Olive oil
3 tablespoons of butter
Balsamic glaze
Salt and pepper
Optional: garlic powder

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Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Cut the endive and radicchio in quarters, lengthwise.
Toss endive in olive oil and season with salt and pepper (and garlic powder if using), then place in a single layer on the baking sheet.
Place small pieces of the butter on top of the endive and radicchio, while also tucking some of the butter in between their leaves.
Roast endive and radicchio for 30 minutes in the oven, making sure to take them out and flip them halfway through.
While the veg roasts, drain and rinse the cannellini beans.
Plate the endive, radicchio, and cannellini beans and top with the mozzarella di bufula.
Drizzle generously with balsamic glaze (it balances out the bitterness of the radicchio perfectly!) and add a little extra freshly cracked black pepper, then serve warm!