Cannelini-Radish Salad

Bon Appetit magazine must have a spy in my kitchen. How else could they know what leftovers I have, which foods I'm craving, and what meal inspiration I need? Again this month, they featured an enticing salad just when I was wondering what to do with half a bag of radishes.

I changed a few ingredients (like always) because I didn't want to make another trip to the store. The magazine lists oil-cured olives as one of the ingredients. Instead, I used some crumbled feta. Joe came home from band rehearsal and inhaled this salad. He only stopped to exclaim occasionally about how much he liked it. I think he licked the plate when I wasn't looking.

By the way, nobody ever uses many capers all at once, but if you buy a jar of pickled capers, it will last at least a year in your fridge after it's opened. The same is true for a little tube of anchovy paste. We've had one tube in our fridge for about 2 years and it's still fresh and flavorful. So splurge a little, and add these great flavors to your world!

Ingredients

For the dressing

2 tbsp green capers
3 tbsp flat-leaf parsley, chopped
1 garlic clove, minced
1/2 cup olive oil
1/4 cup white wine vinegar
1 tsp mustard powder
1/2 tsp anchovy paste
Salt and pepper to taste

For the salad

2 15-oz cans cannelini beans, drained and rinsed
4 medium red radishes, thinly sliced
1 stalk celery, finely chopped
4 large leaves of red lettuce
3 tbsp chives, chopped
1/4 cup crumbled feta cheese

Directions

In a blender or food processor, combine the dressing ingredients and pulse until well mixed.

Stir together the beans, radishes, celery, and chives, then pour the dressing from the blender over the bean mixture. Combine well.

Lay a lettuce leaf on each plate and spoon 1/4 of the bean salad on each plate. Sprinkle with the feta cheese before serving.

Makes 4 side salads.