Green Bean and Radicchio Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 292
- Total Fat
- 26
- Saturated Fat
- 3
- Carbohydrates
- 12
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 408
- Total: 25 min
- Active: 20 min
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.