Ingredients FOR THE DRESSING

• 100 g extra virgin olive oil
• 100 g red wine vinegar
• 50 g of lard cut into strips
• mustard

Ingredients FOR BEANS

• 400 g shelled fresh beans
• 200 g of cut radicchietto
• 1 stalk of celery
• 1 carrot
• 1 onion
• laurel
• garlic
• rosemary
• pepper in grains
• extra virgin olive oil
• salt

FOR THE DRESSING
Brown the lard in a non-stick pan, drain the fat and keep it aside. Deglaze the lard with the vinegar. Remove from the heat and emulsify the vinegar and lard with its cooking fat and extra virgin olive oil until you obtain a stable sauce. To help the emulsion add 1 teaspoon of mustard.

FOR THE BEANS
Prepare a vegetable broth by boiling celery, carrot, onion toasted in the oven with the peel, 2 cloves of garlic with the peel, 1-2 bay leaves, rosemary and peppercorns in 2 liters of water for 15 minutes.
Boil the beans in the broth for about 30 minutes. Season with salt and let the beans cool in their broth for 10 minutes, then drain (the broth can be used as a base for a soup).
Season radicchietto and beans with lard dressing, a drizzle of raw oil and salt to taste.

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