This colorful salad from Hiro Sone was a beloved favorite at his restaurant, Terra, in St. Helena, and featured in Terra: Cooking from the Heart of Napa Valley by Hiro Sone and Lissa Doumani (Ten Speed Press, 2013). Unfortunately the restaurant is now closed, but Hiro was kind enough to share this recipe with us, and even add beans to it, to humor us! 

We’ve added two types of white beans—Royal Corona and Alubia Blanca—but feel free to use just one variety if you prefer (you could either mix the beans in or use them as a bed for the salad).

• 1/4 baguette, or enough for 3/4 cup croutons

Parmesan-Balsamico Vinaigrette

• 1/4 teaspoon grated garlic
• 1 tablespoon Dijon mustard
• 1 tablespoon balsamic vinegar
• 1 tablespoon sherry wine vinegar
• 2 tablespoons sunflower seed oil
• 1/4 cup extra virgin olive oil
• Salt and freshly ground white pepper to taste

• 2 heads radicchio, about 4 1/2 inches in diameter, halved and cored
• 2/3 cup freshly grated Parmesan cheese
• 1 cup cooked, drained Royal Corona beans
• 11/2 cups cooked, drained Alubia Blanca beans

Serves 4

1. To make the croutons: Preheat the oven to 350º. Cut the baguette into 1/2-inch cubes. Spread the bread cubes on a rimmed baking sheet pan and bake until golden brown, 4 to 5 minutes. Set aside.
2. To make the vinaigrette: Whisk together the garlic, Dijon mustard, balsamic vinegar, and sherry vinegar in a small bowl. Mix together the corn oil and extra virgin olive oil in a separate bowl, then slowly whisk the oils into the vinegar mixture. Season with salt and pepper. Set aside.
3. Separate the radicchio leaves and soak them in cold water for 10 minutes, or longer if necessary. Drain and dry (with a lettuce spinner, if you have one). Cover with a damp towel and refrigerate until ready to use.
4. Combine the radicchio and 1/3 cup of the Parmesan cheese in a large bowl. Slowly add about half of the vinaigrette, tossing well so each leaf is coated. Add the croutons and Royal Corona beans and stir to combine. Taste and adjust the seasonings.
5. To serve: Spread the Alubia Blanca beans out on a serving platter. Top with the radicchio salad. Drizzle with remaining dressing and sprinkle with the remaining Parmesan and pepper.