Prep 15 mins
Cook 5 mins
From Bon Appetit January 2006. The walnuts are actually "candied" with sugar and vinegar for an interesting take on traditional candied nuts. Use the freshest green beans (haricots verts) you can find or good quality frozen green beans.
- 3⁄4 cup walnut halves
- 1⁄4 cup dark brown sugar, packed
- 2 teaspoons walnut oil, plus
- 1⁄4 cup walnut oil
- 3 1⁄2 tablespoons seasoned rice vinegar, divided
- 1 garlic clove, finely minced
- 1 head bibb lettuce, torn coarsely
- 1⁄2 head radicchio, thinly sliced
- 2 cups fresh French haricots vert or 2 cups slender frozen green beans, thawed to room temperature
- Lightly steam the haricot verts until crisp-tender. Rinse with cold water to halt the cooking process and and set aside to cool.
- In a non-stick pan, combine the walnuts, brown sugar, 2 teaspoons walnut oil and 1 tablespoon vinegar.
- Stir over medium heat until syrup coats the nuts, approximately 2 minutes. BE CAREFUL not to burn the nuts! Season with salt and pepper to taste.
- Transfer the toasted nut mixture to a piece of aluminum foil. Separate the nuts and freeze on the foil for about 5 minutes or cool completely at room temperature instead.
- In a large salad bowl, whisk the remaining walnut oil, vinegar, and garlic. Season the salad dressing with salt and pepper to taste.
- Add the Bibb lettuce, radicchio, green beans, and nuts.
- Toss to coat well.