1 head radicchio, quartered and cored, leaves separated and torn in half
1 15 ounce can cannellini beans
½ cup red onion, finely chopped
½ cup celery, finely chopped
3 tablespoons flat-leaf parsley, roughly chopped
1 bunch scallions, thinly sliced
2 garlic cloves, minced
1/4 cup unfiltered cider vinegar
2 teaspoons Dijon mustard
1 tin anchovy fillets in oil, drained and finely chopped
1/2 cup or less extra-virgin olive oil whisked into dressing to thicken
Kosher salt and ground black pepper to taste
To make the dressing. On a cutting board, using the side of your knife, press and smash the garlic with a pinch of salt until it forms a smooth paste.
Scrape the paste into a bowl, add the mustard and anchovies.
While whisking, slowly drizzle in the olive oil until the dressing emulsifies and then season with salt and pepper.
Toss all ingredients except radicchio in dressing to coat evenly.
On a large serving platter, arrange the radicchio in a single layer. Top with bean mixture and serve.