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White Bean and Radish Salad
- 2 anchovy fillets packed in oil, drained
- 3/4 cup extra-virgin olive oil
- 2 tablespoons drained capers
- 2 1/2 cups (packed) fresh flat-leaf parsley leaves, divided
- 1/4 cup (or more) white wine vinegar
- Kosher salt, freshly ground pepper
- 1 bunch radishes, trimmed, cut into thin wedges
- 2 scallions, thinly sliced
- 3 15-ounce cans cannellini (white kidney) beans, rinsed
- 3/4 cup oil-cured black olives, pitted, quartered
Directions:View on Bon Appetit
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