White Bean And Radish Salad - cooking recipe

Ingredients

2 anchovy filets packed in oil, drained
3/4 cup olive oil
2 tablespoons capers, drained
2 1/2 cups packed fresh flat-leaf parsley, divided
1/4 cup white wine vinegar
kosher salt
fresh ground black pepper
1 bunch radish, trimmed, cut into thin wedges
2 scallions, thinly sliced
3 (15 ounce) cans cannellini beans, drained and rinsed
3/4 cup kalamata olive, pitted and quartered

Preparation

Blend anchovies, olive oil, capers, and 1 cup parsley in a blender until a coarse paste forms.
Transfer to a large bowl.
Mix in 1/4 cup vinegar and season with salt and pepper and , more vinegar if desired.
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.
Cover and chill.