Roasted Endive and Radicchio Salad with Cannellini Beans
Roasted endive and radicchio, cannellini beans, mozzarella di bufula, and a drizzle of balsamic.
- Total Time35 minutes
- Yield4 servings 1x
- DietVegetarian
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
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!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Find it online: https://www.wholesomm.com/roasted-endive-and-radicchio-salad/
