Rosy Italian Salad
This protein-rich salad includes pea beans, pistachios, hard-boiled eggs, tomatoes, and shaved Brussels sprouts. The pink chicory is a type of radicchio called Rosa di Treviso (the rose of Treviso) because it is a classic product of the Veneto region. You can spot it in some grocery stores now but if unavailable use the more commonly available deep red veined round headed type.
Ingredients
- 1/2 cup dry pea beans, soaked in water overnight*
- 4 large Brussels sprouts, shaved
- 2 hard boiled eggs, sliced into rounds
- 1 cup halved cherry tomatoes
- 1/2 cup shelled pistachio nuts
- 3 tbsp extra virgin olive oil
- 2 tbsp white balsamic vinegar
- 1 tsp honey
- salt and pepper to taste
- 8 single leaves of radicchio
Directions
- Drain the beans and place them in a pot and cover them with cold water. Bring to a boil and cook until tender, about 10-15 minutes.
- Drain and place them in a medium size bowl. Allow to cool about 15 minutes. (Alternately drain a can of chickpeas, rinse well and substitute for the pea beans.)
- Add the Brussels sprouts, egg slices, tomatoes and nuts and mix gently.
- In a small bowl, whisk together the oil, vinegar and honey until well combined. Add salt and pepper to taste.
- Line each of 4 salad plates with 2 radicchio leaves and divide and top with the pea mixture.
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