White Bean And Tuna Salad With Radicchio And Parsley Vinaigrette

Ingredients

• 2 cups (packed) flat-leaf parsley (leaves and stems)
• 1/2 cup olive oil
• 3 tablespoons fresh lemon juice
• 1/2 tablespoon champagne vinegar
• 1 garlic clove, crushed
• kosher salt and freshly ground black pepper
• 1 medium head of radicchio, cored, leaves coarsely torn
• kosher salt and freshly ground black pepper
• 2 15-ounce cans cannellini (white kidney) beans, rinsed, drained
• 2 celery stalks, peeled, sliced thinly on an extreme diagonal
• 1 cup drained olive oil–packed tuna in a jar or good-quality canned tuna, broken into large pieces
• flat-leaf parsley sprigs (for garnish)