¾ Cup White Cannellini Beans-drained
3 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Lemon Juice
1 tsp. Chopped Garlic
2 Tbsp. Extra Virgin Olive Oil
¼ Cup Onion-sliced thinly
1 Cup Radish Greens
½ Cup Thinly Sliced Radishes
2 tsp. White Balsamic Vinegar
2 tsp. Extra Virgin Olive Oil
4 Slices Country Bread-sliced ½” thick, rubbed with olive oil and toasted
To Taste Salt and Black Pepper
Place the beans in a small food processor with the first measure of olive oil, lemon juice, and garlic. Puree until smooth, seasoning to taste with salt and black pepper. Reserve.
Prepare the radish greens by heating the second measure of olive oil in a sauté pan over medium high heat. Add the onion and cook until softened. Add the radish greens, toss with the onions and oil, cover and let wilt for about 2 minutes or until tender. Season to taste with salt and pepper. Reserve.
Prepare the radishes by tossing the sliced radishes with the vinegar and third measure of olive oil. Seasoning to taste just before serving with salt and black pepper.
Assemble by spreading the white bean purée on the bread slices. Top each with the radish greens and finish with the radish slices. Enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com