Radicchio and Haricot Vert Salad with Candied WalnutsTina Rupp
This gorgeous winter salad would go well with the Mediterranean Supper Omelet. The seasoned rice vinegar takes candied walnuts from ubiquitous to inspired.
Recipe information
Total Time
20 minutes
Yield
Makes 6 to 8 servings
Ingredients
3/4 cup walnuts
1/4 cup (packed) dark brown sugar
2 teaspoons plus 1/4 cup walnut oil
3 1/2 tablespoons seasoned rice vinegar, divided
1 garlic clove, pressed
1 head of Bibb lettuce, coarsely torn
1/2 large head of radicchio, thickly sliced
2 cups frozen haricots verts or small slender green beans, thawed
Preparation
Step 1
Combine walnuts, sugar, 2 teaspoons oil, and 1 tablespoon vinegar in medium nonstick skillet. Stir over medium heat until syrup coats nuts thickly, about 2 minutes. Season with salt and pepper. Transfer nuts to piece of foil. Separate nuts; freeze on foil 5 minutes or cool completely at room temperature.
Step 2
Whisk remaining 1/4 cup oil, 2 1/2 tablespoons vinegar, and garlic in large bowl. Season dressing with salt and pepper. Add Bibb lettuce, radicchio, haricots verts, and nuts; toss to coat.
