White Bean and Tuna Salad with Radicchio and Parsley Vinaigrette

INGREDIENTS

PARSLEY VINAIGRETTE
2 cups (packed) flat-leaf parsley (leaves and stems)
1/2 cup olive oil
3 tablespoons fresh lemon juice
1/2 tablespoon Champagne vinegar
1 garlic clove, crushed
Kosher salt and freshly ground black pepper

WHITE BEAN AND TUNA SALAD WITH RADICCHIO
1 medium head of radicchio, cored, leaves coarsely torn
Kosher salt and freshly ground black pepper
2 15-ounce cans cannellini (white kidney) beans, rinsed, drained
2 celery stalks, peeled, sliced thinly on an extreme diagonal
1 cup drained olive oil–packed tuna in a jar or good-quality canned tuna, broken into large pieces
Flat-leaf parsley sprigs (for garnish)

PREPARATION

PARSLEY VINAIGRETTE
Pulse parsley, oil, lemon juice, vinegar, and garlic in a food processor until well blended. Season to taste with salt and pepper.

WHITE BEAN AND TUNA SALAD WITH RADICCHIO
Place radicchio in a large bowl; drizzle with 3 Tbsp. Parsley Vinaigrette and toss to coat. Season radicchio to taste with salt and pepper. Transfer to a serving platter, spreading out in an even layer. Combine 3 Tbsp. Parsley Vinaigrette, cannellini beans, and celery in the large bowl; toss to coat. Season to taste with salt and pepper. Arrange bean mixture on top of radicchio. Top salad with tuna and garnish with parsley. Drizzle some vinaigrette over. Reserve extra dressing for another use.

Source: http://www.bonappetit.com/recipe/white-bean-and-tuna-salad-with-radicchio-and-parsley-vinaigrette