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Warm Butter Bean Salad with Rapini Parmigiano Sausages and Pine Nuts

Ready in Prep 30 min Cook 45 min

Ingredients

Sherry Vinaigrette

  • ¼ cup extra virgin olive oil

  • 2 cloves garlic, very thinly sliced

  • 1 shallot, finely minced

  • 1 Tbsp. sherry vinegar (or substitute red wine vinegar)

  • 1 Tbsp. freshly squeezed lemon juice

  • ¾ tsp. smoked paprika

  • 1 Tbsp. grainy mustard

  • 1 Tbsp. fresh thyme leaves

  • 1 tsp. kosher salt

  • ½ tsp. freshly ground black pepper

2 cups cooked butter beans, rinsed and drained (cooked from dry or prepared in jars)

675 pkg. Marcangelo Rapini Parmigiano Sausages

1 head radicchio

1 cup Italian parsley leaves, stems discarded

¼ cup pinenuts

½ cup freshly shaved Parmigiano Reggiano

Cooking Instructions

  1. For the sherry vinaigrette, heat the olive oil in a large non-stick skillet over medium heat. Add the garlic and shallot and cook stirring occasionally until pale golden, about 3 to 4 minutes. Remove the skillet from the heat and stir in the sherry vinegar, lemon juice, smoked paprika, grainy mustard, thyme, salt and pepper.

  2. Add the cooked butter beans and stir to coat evenly in the vinaigrette. Return the pan to low heat and warm beans gently for 2 or 3 minutes. Remove the skillet from the heat and let the beans marinate while the sausages are cooking.

  3. Heat the BBQ to medium-low and lightly oil the grates. From frozen, grill the Rapini Parmigiano Sausages for 30 to 35 minutes turning occasionally until cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing into thick slices.

  4. To serve the salad, tear the radicchio into bite-sized pieces and scatter over a large platter. Sprinkle with the parsley leaves and pinenuts. Top with the warm butter beans in vinaigrette, slices of sausage and generous heaps of shaved Parmigiano.

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