Radish and White Bean Salad
Adapted from A Year in a Vegetarian Kitchen, this recipe normally calls for salad greens, but we think that wilted pac choi will make a great stand-in. This week's pac choi got a touch of frost and is all the sweeter for it. Serve with focaccia on the side.
1 lb. radishes, thinly sliced
3 cups cooked white beans (or 2 15oz cans, rinsed and drained)
15 cherry tomatoes halved, or 1 large tomato chopped
8 kalamata olives, pitted & chopped
1 TB drained capers
2 TB minced fresh mint or parsley leaves
3 TB extra-virgin olive oil
2 TB fresh lemon juice
1 TB sunflower or olive oil
1 large head pac choi, sliced thinly sliced, stems divided from greens
Stir the radishes, beans, tomatoes, olives, capers, and mint/parsley together in a medium bowl. Drizzle oil and lemon juice over the salad and toss to combine. Add salt to taste. While the radishes and beans marinate, heat the last tablespoon of oil in a large, heavy bottomed skillet. Add sliced pac choi stems and saute for 2 minutes to soften. Add the greens, turn off the heat and cover the pan. Give the greens a minute to wilt, then toss in with the rest of the salad.