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Balsamic radicchio with butter beans and prosciutto
Balsamic radicchio with butter beans and prosciutto
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Elevate radicchio with beans and prosciutto for a stunning side dish.
Ingredients:
  • 12 (about 300g) small eschalots (French shallots)
  • 60ml (1/4 cup) extra virgin olive oil
  • 1/2 radicchio lettuce
  • 120g (about 8 slices) thinly sliced prosciutto, torn into large pieces
  • 40.00 ml red wine vinegar
  • 14.40 gm honey
  • Salt & freshly ground black pepper
  • 1 x 300g can butter beans, rinsed, drained
Instructions:
  • Place a small saucepan of water over high heat until boiling. Separate the eschalots, then add them to the boiling water and cook for 1 minute. Drain the eschalots and submerge them in a bowl of ice water until they are cool to the touch. Peel off and discard the skins, then trim the eschalots as needed.
  • In a large non-stick frying pan, heat 1 tablespoon of oil over medium-low heat. Add the eschalots and cook, uncovered, stirring frequently, for 10 minutes until very soft and browned.
  • Separate the radicchio leaves, discarding any large outer leaves. Wash, dry, and cut in half lengthwise. Arrange on a serving plate along with the prosciutto.
  • Combine the vinegar, honey, and remaining oil in a small jug. Whisk together until well mixed. Season with salt and pepper to taste. Set aside.
  • Combine the butter beans with the eschalots and cook, stirring occasionally, until heated for 1-2 minutes.
  • Pour the delightful red wine dressing into the dish and stir constantly for half a minute or until the mixture is warmed through.
  • Pour bean mixture and dressing generously over a bed of radicchio and prosciutto. Use tongs and a spoon to gently mix everything together. Enjoy right away.

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