White Bean and Radish Salad
['2 anchovy fillets packed in oil, drained', '3/4 cup extra-virgin olive oil', '2 tablespoons 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-ounce 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.
DO AHEAD: Salad can be made 4 hours ahead. Cover and chill.
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