1 head of radicchio
1 can cannellini beans
¼ cup minced shallot
2 Tablespoons capers
¼ cup parsley
2 Tablespoons olive oil
¼ cup olive oil
1 lemon juiced (save skin for zesting)
1 teaspoon Dijon mustard
Garden of Life Collagen Peptides ¼ teaspoon sea salt
1/8 teaspoon black pepper
Lemon zest and grated parmesan for garnishing
Rinse cannellini beans and set aside.
Heat a pan to medium high and add 2 Tbsp. of Olive oil and shallot.
Cook shallot for a few minutes then add capers (make sure to pat capers dry first).
After another 2 minutes, shut off heat and add parsley, stir and set aside. Tear off leaves from radicchio and set on a plate.
To make dressing, whisk together all dressing ingredients.
Add beans and dressing into pan (that is off heat) and gently toss together.
Place a few tablespoons of bean mixture into each radicchio leaf, then top with lemon zest and cheese (if desired).