This spunky, hearty, any-season salad is inspired by those vinegary, totally addictive marinated beans sold by the pound at Whole Foods. It turns out that those beans are simple to replicate at home, with the added benefit of being able to control the oil, acid, and seasonings. By all means, make a big batch of the marinated beans for snacking, but I urge you to take the extra few minutes to make this equally addictive salad. It's a salad that checks all of the boxes: simple to prepare; full of contrasting colors, textures, and flavors; and satisfying enough to eat for lunch or dinner. Even better, it's sturdy enough to make ahead, no wilty leaves in sight!
In a large salad bowl, toss radicchio, parsley, and a pinch of salt together.
In a 10-inch skillet, warm extra-virgin olive oil over medium heat. Add shallots, thyme, and capers; saute for about 2 minutes, or just until the shallots start to slightly soften (don’t let them brown). Add the beans, red wine vinegar, and a pinch of kosher salt and black pepper. Using a wooden spoon or rubber spatula, gently stir so the beans are evenly coated in the vinaigrette. Turn the heat down to low, and cook for another 1 to 2 minutes, or until the beans are warmed through. Adjust seasoning and acidity, to taste.
Pour the contents of the skillet (beans and vinaigrette) over the radicchio and parsley. Gently toss with your hands. Let cool a few minutes, then add the pecorino and toss again. Serve warm or at room temperature. Refrigerate any leftover salad—it’ll have a different yet still delicious flavor and texture the next day after the radicchio marinates in the vinaigrette. Bring to room temperature before serving.