Yield: 12 servings.
3/4 cup olive oil, divided
2 Tbsp. sliced fresh garlic
1 lb., 4 oz. (4 cups) canned cannellini (white kidney) beans, drained
1/4 cup fresh lemon juice
1 Tbsp. anchovy paste 1 tsp. sea salt
1/4 tsp. cracked black pepper
6 heads (4 lb., 8 oz.) Royal Rose™ Treviso, sliced in half lengthwise
12 sprigs Italian parsley
Cook garlic in 2 Tbsp. oil over medium-low heat just until golden; transfer to bowl. Add beans to garlic; stir. In separate small bowl, whisk 1/4 cup olive oil, lemon juice, anchovy paste, salt and pepper. Pour over beans; toss to coat. Brush remaining oil on cut side of treviso halves. Grill, cut side down, over low to medium heat, 3 to 5 minutes until soft. For each serving: Portion one treviso half, topped with 1/3 cup beans, onto plate. Garnish with parsley.
