Alice’s Rosary Cannellini Salad

Alice’s Rosary Cannellini Salad
Amy C. Evans

ALICE PORED OVER THE LAST INSTALLMENT OF AN ITALIAN ROMANCE. She was so glad she saved up enough of her tip money to fi nally get the “Loyal Reader” subscription. Except that now, Alice thought of Guillermo every time she prayed the rosary or cooked cannellini beans, which happened at least twice a week.


  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 1 poblano pepper
  • Three 15 oz cans cannellini beans, drained and rinsed
  • 4 oz very thinly sliced soppressata, cut into very thin strips
  • 6 Tbsp extra-virgin olive oil
  • 4 Tbsp sherry vinegar
  • 1 Tbsp freshly squeezed lemon juice
  • 1 tsp fine sea salt
  • 1 Tbsp very finely chopped fresh rosemary
  • 1 Tbsp very finely chopped fresh oregano leaves
  • ¼ cup chopped fresh flat-leaf parsley
  • 2 small heads of radicchio, cored and torn into bite-size pieces


PREHEAT YOUR BROILER. Put your peppers on a rimmed baking sheet and broil, turning occasionally, until charred on all sides, 6 to 8 minutes. Set the peppers aside to cool, reserving the juices on the baking sheet.

IN A BIG BOWL, combine your beans and soppressata. When cool enough to handle, pull the charred skin and seeds from the peppers and discard. Cut the peppers into thin strips and add to the beans. Pour any juices from the baking sheet over the salad. Drizzle the oil, vinegar, and lemon juice over the salad and sprinkle with the salt, rosemary, oregano, and parsley. Toss to combine everything. Let the salad marinate for an hour or so.

PLACE THE RADICCHIO on a large, deep serving platter and top with your bean salad. Serve at room temperature.

Notions & Notes

JARRED ROASTED PEPPERS are fine to substitute and are always handy to have in the pantry. And you can substitute jarred pepperoncini for the poblano pepper, too, on that kind of a day.

Reprinted from A Good Meal is Hard toFind by Amy C. Evans & Martha Hall Foose with permission by ChronicleBooks, 2020.

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