Radicchio and Haricot Vert/Green Bean Salad With Candied Walnuts
Ready In: 20 mins
Serves: 6-8
Ingredients
- 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
- salt
- pepper
- 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
Directions
- 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.
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