Green Bean and Radicchio Salad

From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 229.

Prep Time30 minutes
Total Time30 minutes
Course: <= 30 Min to Table, Prepare Ahead - Serve Later, Side Dishes - Salads, Side Dishes - Vegetables, Vegetarian
Servings: 6 servings
Author: Catherine Christiano



  • 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.
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