Ingredients
2 anchovy fillets packed in oil, drained (I did not use any)
3/4 cup extra-virgin olive oil
2 Tbsp. drained capers
2 1/2 cups (packed) fresh flat-leaf parsley leaves, divided
1/4 cup (or more) white wine vinegar
Kosher salt, freshly ground pepper
1 bunch radishes, trimmed, cut into thin wedges
2 scallions, thinly sliced
3 15-oz. cans cannellini (white kidney) beans, rinsed- I make it with 1 or 2 cans and adjust other ingredients to have the same ratio of ingredients
3/4 cup oil-cured black olives, pitted, quartered
Preparation
Blend anchovies, oil, capers, and 1 cup parsley in a blender until a coarse puree forms. Transfer to a large bowl, mix in 1/4 cup vinegar, and season with salt, pepper, and more vinegar, if desired. (I have had it both ways, with and out without pureeing and I think I like it without; keeping capers and parsley whole-beans will turn slightly green quickly otherwise) Add radishes, scallions, beans, olives, and remaining 1/1/2 cups parsley to bowl and toss to combine. Salad can be made 4 hours ahead and chill.
