Serves 6
3/4 cup extra-virgin olive oil
2 Tbsp. drained capers
2 1/2 cups (packed) fresh flat-leaf parsley leaves, divided
1/4 cup (or more) white wine vinegar Kosher salt, freshly ground pepper
1 bunch radishes, trimmed, cut into thin wedges
2 scallions, thinly sliced
3 15-oz. cans cannellini (white kidney) beans, rinsed
3/4 cup oil-cured black olives, pitted, quartered
Blend anchovies, oil, capers, and 1 cup parsley in a blender until a coarse purée forms. Transfer to a large bowl, mix in 1/4 cup vinegar, and season with salt, pepper, and more vinegar, if desired. Add radishes, scallions, beans, olives, and remaining 1 1/2 cups parsley to bowl and toss to combine.
Note: Salad can be made 4 hours ahead. Cover and chill.