Saturday, March 5, 2011

Radicchio with cannellini beans, blue cheese and spiced pecans

There was not much left in the fridge today, salad-wise, but fortunately a half head of radicchio, which is one of my favorite salads. I had just boiled some cannellini beans, which had soaked overnight, added with a few crumbles of blue cheese (Trader Joes!), black cherry balsamic vinegar (too lazy to make a vinaigrette) and spicy candied pecans, and lunch was ready.

PS. Chanelle says, it’s a lifestyle change, and I am liking it. I don’t miss the food at all, because I am too busy chasing the laser pointer.

radiccio salad

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