Best Radicchio And Haricot Vert Salad With Candied Walnuts Recipes

RADICCHIO AND HARICOT VERT/GREEN BEAN SALAD WITH CANDIED WALNUTS

Radicchio and Haricot Vert/Green Bean Salad With Candied Walnuts image

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.

Provided by COOKGIRl

Categories Greens

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 239.4, Fat 20.2, SaturatedFat 1.9, Sodium 7.5, Carbohydrate 14.3, Fiber 2.5, Sugar 10, Protein 3.3

RADICCHIO SALAD WITH ANCHOVY VINAIGRETTE

Radicchio Salad With Anchovy Vinaigrette image

Salt is the best way to tame a bitter flavor, and so a radicchio salad benefits from a dressing that tilts toward saltiness. It does not matter which type of radicchio you use - the common tight round head, clusters of white stems with burgundy leaves, or maroon-trimmed endives to name a few - they all deliver some bitterness. The vinaigrette here is bolstered with anchovies and capers.

Provided by Florence Fabricant

Categories dinner, lunch, quick, salads and dressings, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 anchovies in oil, drained
2 tablespoons white wine vinegar or Champagne vinegar
6 tablespoons fragrant extra-virgin olive oil
1 tablespoon capers in brine or vinegar, drained (do not use salt-packed)
Ground black pepper
1/3 cup finely chopped red onion
1 ripe but firm chilled avocado, peeled and diced (optional)
12 to 14 ounces radicchio (5 red-leaf endives, 3 long Treviso or 1 large round radicchio di Chioggia, or a mixture), cored and cut in 1/2-inch-wide slivers

Steps:

Mash anchovies in a small bowl. Mix in vinegar until well blended. Whisk in oil, fold in capers and season with pepper.
Place onions in a salad bowl. Add dressing and mix. Fold in avocado, if using. Add radicchio. Gently toss salad. Divide among individual plates or serve at the table.

Nutrition Facts : @context http, Calories 213, UnsaturatedFat 17 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 145 milligrams, Sugar 1 gram