This is one of the prettiest salads you can serve as part of an antipasti table, and it’s delicious too. The nutty flavor of the beans is a wonderful contrast to the colorful and bitter chopped radicchio.
Makes 8 to 10 servings as part of an antipasti table or 4 to 6 servings as a side dish | Prep time: 20 minutes | Minimum cook time: 3 hours in a medium slow cooker plus at least 2 hours to chill
1 cup dried garbanzo beans
2 teaspoons salt
4 garlic cloves, minced, divided
1 bay leaf
1/4 cup red wine vinegar
1/4 cup freshly squeezed orange juice
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
2 teaspoons fresh thyme or 1/2 teaspoon dried
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
1 teaspoon grated orange zest
1/3 cup olive oil
3/4 cup pitted oil-cured black olives, chopped
1/2 small red onion, diced
1 small head radicchio, rinsed, cored, and chopped (optional)
Salt and freshly ground black pepper to taste
1. Rinse beans in a colander and place them in a mixing bowl covered with 1 quart cold water and salt. Allow beans to soak for at least six hours, or overnight. Or place beans into a saucepan with water and salt, and bring to a boil over high heat. Boil 1 minute. Turn off the heat, cover the pan, and soak beans for 1 hour. With either soaking method, drain beans, discard soaking water, and begin cooking as soon as possible.
2. Place drained beans in the slow cooker, and add 2 garlic cloves, bay leaf, and enough water to cover them by 2 inches. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until beans are cooked but still al dente. Drain beans, and chill for at least 2 hours.
3. Combine vinegar, orange juice, parsley, rosemary, thyme, oregano, and orange zest in a jar with a tight-fitting lid. Shake well. Add olive oil, and shake well again.
4. Add olives, onion, and radicchio (if using) to the bowl with beans. Toss with dressing, and season to taste with salt and pepper. Serve immediately.
Note: The beans can be cooked up to 2 days in advance and refrigerated, tightly covered. Do not assemble the salad until just prior to serving.
Variation:
Substitute kidney beans for the garbanzo beans and Belgian endive for the radicchio.