Radicchio Cups

Serves: 2-4

Use Organic:

  • 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
  • 1 scoop Garden of Life Collagen Peptides
  • ¼ teaspoon sea salt
  • 1/8 teaspoon black pepper
  • Lemon zest and grated parmesan for garnishing


  1. Rinse cannellini beans and set aside.
  2. Heat a pan to medium high and add 2 Tbsp. of Olive oil and shallot.
  3. Cook shallot for a few minutes then add capers (make sure to pat capers dry first).
  4. After another 2 minutes, shut off heat and add parsley, stir and set aside. Tear off leaves from radicchio and set on a plate.
  5. To make dressing, whisk together all dressing ingredients.
  6. Add beans and dressing into pan (that is off heat) and gently toss together.
  7. Place a few tablespoons of bean mixture into each radicchio leaf, then top with lemon zest and cheese (if desired).


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