Hudson-based food pro Colu Henry shares a chicories recipe from her new cookbook that’s absolutely perfect for spring.
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I love this salad! It features the classic Italian combination of creamy white beans and oil-packed tuna, and it’s tossed with a dressing that will remind you of your childhood, but also with radicchio, which will remind you that you’re an adult and like bitter greens. Thinly sliced fennel would also be a nice addition. Macerating the shallot in some vinegar for a few minutes takes off the edge and provides pleasant acidity.
Chicories With Tuna, Fennel & Old-School Italian Dressing
Recipe from Colu Cooks: Easy Fancy Food
For the Dressing
½ cup olive oil
5 Tbsp red wine vinegar, plus a bit more for the shallots
1 teaspoon light brown sugar
1 teaspoon dried oregano
1 clove garlic, grated
Kosher salt and freshly ground black pepper
For the Salad
1 medium shallot, thinly sliced into rings
Red wine vinegar, for drizzling
2 jars (6.7 oz.) oil-packed tuna or good-quality canned tuna, broken into large pieces.
3 ½ cups cooked white beans, such as cannellini or butter beans, or 2 cans (15 oz. each), drained
Good-quality olive oil, for drizzling
Freshly ground black pepper
1 medium head radicchio, cored, leaves coarsely torn
¼ cup roughly chopped flat-leaf parsley (both leaves and tender stems)
Flaky salt, for finishing
Toasted bread, for serving (optional)
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