Name: Green Bean and Radicchio Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 12 ounces green beans, cut into thirds; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 2 cloves garlic, sliced; 1 small yellow onion, sliced; Freshly ground black pepper; 1/2 cup sliced almonds; 2 tablespoons red wine vinegar; 1 1/2 teaspoons Dijon mustard; 1 head radicchio, cored and cut into 1-inch slices or separated into individual leaves

Directions

Bring a large pot of salted water to a boil. Drop the green beans into the water and cook until softened but still crisp, 45 seconds to 1 minute. Remove the green beans to a bowl of ice water for at least 30 seconds to stop the cooking. When the beans are cold, remove them from the ice water and pat dry.
Place a skillet over medium heat. Add 2 tablespoons of the olive oil along with the garlic and onion. Season with salt and pepper. Cook until the garlic is fragrant and the onion has softened, about 5 minutes. Stir in the almonds and cook until the almonds are light golden brown, about 3 minutes.
Meanwhile, whisk together the red wine vinegar and mustard. Slowly drizzle in the remaining 1/4 cup olive oil. Season with salt and pepper. Add the onion and almond mixture to the vinaigrette and mix to combine.
When ready to serve, add the radicchio and the green bean mixture to a large bowl. Pour over the dressing and toss to thoroughly coat. Serve immediately.

Green Bean and Radicchio Salad

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