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Cranberry Bean and Salmon Salad with Spinach and Radicchio

Cranberry Bean and Salmon Salad with Spinach and Radicchio
Photo by Scott Phillips

Ingredients

  • 1 large shallot, cut into small dice (½ cup)
  • ¼ cup extra-virgin olive oil
  • Freshly ground black pepper
  • ½ lb. skin-on salmon fillet (½ to ¾-inch thick),preferably wild
  • 9 oz. (1-½ cups) dried cranberry beans, soaked
  • 1/3 cup small sprigs fresh dill
  • ½ cup thinly sliced radicchio (from half a small head)
  • + 5 more ingredients
    • 2 cups (2 oz.) baby spinach
    • 1 small clove garlic, mashed to a paste
    • 1 tsp. ground coriander
    • Kosher salt
    • 1 medium lemon

Put the beans in a heavy-duty 4-quart saucepan. Add 6 cups cool water, or enough to cover the beans by about 1-inch. Bring just to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cook, partially covered, stirring occasionally and adding hot water if necessary to kee...

View full recipe at Fine Cooking

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