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.

Courtesy of Abrams Books.

Chicories With Tuna, Fennel & Old-School Italian Dressing

Recipe from Colu Cooks: Easy Fancy Food

Ingredients:

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

Courtesy of Abrams Books.

For the Salad

1 medium shallot, thinly sliced into rings
Red wine vinegar, for drizzling
Kosher salt
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)

Chicories with Tuna, Fennel, and Old-School Italian Dressing. Courtesy of Abrams Books.

 

Instructions:

 

Make the dressing: Whisk the oil, vinegar, sugar, oregano, and garlic in a small bowl. Season with kosher salt and black pepper and set aside.

 

Prepare the salad: Place the shallots in a small bowl and pour in just enough vinegar to cover them. Add a pinch of kosher salt and let sit for 5 minutes. Drain and discard the vinegar.

 

In a medium bowl, gently toss together the shallots, tuna, and white beans, drizzle with a bit of olive oil.

 

Place the radicchio in a large bowl and toss with a bit of the vinaigrette. Season with salt and pepper and transfer to a large platter.

 

Arrange the tuna–bean mixture on top and drizzle some more of the vinaigrette. Scatter with parsley and season with flaky salt.

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