While there is a strong contrast in the texture of these two ingredients, their flavours blend beautifully. The beans are first heated so that they absorb some of the oil more readily.
Serves 4–5
Two 400 g (14 oz) tins of borlotti beans
2 tbsp extra virgin olive oil
1 clove of garlic, chopped
sea salt and pepper
1 tbsp lemon juice or vinegar (optional)
1 head of red radicchio
Drain the borlotti beans from the tins. Rinse and heat them very gently with a couple of tablespoons of water until hot. Drain and transfer the beans to a bowl and leave them to cool. For the dressing, mix the garlic and the oil and season with salt and pepper to taste. You can add a tablespoon of lemon juice or wine vinegar if you wish.
Pile the borlotti within a circle of radicchio leaves and dribble the garlic dressing all over the salad.