Green Bean and Radicchio Salad
From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 229.
Prep Time30 minutes mins
Total Time30 minutes mins
Course: <= 30 Min to Table, Gluten Free, Prepare Ahead - Serve Later, Side Dishes - Salads, Side Dishes - Vegetables, Vegetarian
Servings: 6 servings
Author: Catherine Christiano
Salad
- 1 pound small tender green beans, like haricots verts trimmed
- 1 cup thinly sliced radicchio
- 1/3 cup walnuts toasted and roughly chopped
- 4 ounces crumbled goat cheese
Lemon Dressing
- 1 tablespoon fresh lemon juice
- 1 small clove garlic finely minced
- 3 tablespoons olive oil
- salt and pepper to taste
Use steamer to cook green beans until tender crisp, about 4 -5 minutes. Cool under cold water. Drain, pat dry with towel.
To remove bitterness from radicchio, add cold water to the bowl of salad spinner, place radicchio in basket and immerse for 10 minutes. Drain water, spin dry.
In serving bowl, combine beans and radicchio.
In small bowl, combine dressing ingredients; whisk together.
Just before serving, add dressing to salad and toss. Sprinkle top with toasted walnuts and goat cheese and serve.