Colu Henry's Chicories with Tuna, Fennel, and Old-School Italian Dress

My collection of recipes gathered from friends, family and the internet. I like finding whole food plant based recipes - plus traditional ethnic recipes and anything a bit unusual.

subheading: FOR THE DRESSING:

½ cup (120 ml) olive oil

5 tablespoons (75 ml) red wine vinegar, plus a bit more for the shallots

1 teaspoon light brown sugar

1 teaspoon dried oregano

1 clove garlic, grated

Kosher salt and freshly ground black pepper

subheading: FOR THE SALAD:

1 medium shallot, thinly sliced into rings

Red wine vinegar, for drizzling

Kosher salt

2 jars (6.7-ounce/190 g) oil-packed tuna or good-quality canned tuna, broken into large pieces (I like the Tonnino brand)

3½ cups (233 g) cooked white beans, such as cannellini or butter beans

Good-quality olive oil, for drizzling

Freshly ground black pepper

1 medium head radicchio, cored, leaves coarsely torn

¼ cup (13 g) roughly chopped flat-leaf parsley (both leaves and tender stems)

Flaky salt, for finishing

Toasted bread, for serving (optional)

Directions at ranchogordo.com

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