Green Bean and Radicchio Salad With Walnuts 4.000

Tom McCorkle for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post

Nourish Feb 14, 2019

This colorful and hearty winter salad combines crisp green beans, peppery ribbons of radicchio, red onion and toasted walnuts in a robust mustard vinaigrette. It provides fresh contrast and stands up beautifully to stews, braises and roasts.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings; makes 4 cups

Ingredients
  • 12 ounces thin green beans (haricots verts), trimmed
  • 1/2 cup walnut pieces
  • 3 tablespoons walnut oil or extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 small head radicchio, halved lengthwise and thinly sliced (1 cup)
  • 1/4 cup thinly sliced red onion

Directions

Bring a 3- or 4-quart pot of water to a boil over high heat. Fill a large bowl with ice cubes and cold water.

Add the green beans to the pot; cook for 2 minutes, then transfer the green beans to the ice-water bath for 1 to 2 minutes (to stop the cooking and fix their color). Drain and cut the beans into 1 1/2-inch pieces, placing them in a large bowl as you work.

Toast the walnuts in a small, dry skillet over medium-low heat for about 4 minutes, shaking the pan frequently to avoid scorching, until they are fragrant and lightly browned. Cool completely.

Meanwhile, whisk together the oil, vinegar, mustard, salt and pepper in a small bowl to form an emulsified dressing.

To serve, add the radicchio and red onion to the bowl with the beans, tossing to incorporate. Drizzle with the dressing and toss to coat, then add the walnuts.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Miriam Albert.

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