White Bean and Radish Salad

enlarge image This satisfying salad is great alongside broiled fish, roast chicken, or a simple steak. To turn it into a vegetarian meal, fold in sliced hard-boiled eggs. Preparation Blend anchovies, oil, capers, and 1 cup parsley in a blender until a coarse purée forms. Transfer to a large bowl, mix in 1/4 cup vinegar, and season with salt, pepper, and more vinegar, if desired. Add radishes, scallions, beans, olives, and remaining 1 1/2 cups parsley to bowl and toss to combine. DO AHEAD: Salad can be made 4 hours ahead. Cover and chill. add your own note Nutritional Information Per serving: 470 calories, 35 g fat, 9 g fiber Nutritional analysis provided by Bon Appétit via Epicurious.com: New Recipes http://feeds.epicurious.com/~r/newrecipes/~3/RLEKuENBsBg/51160660

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