Radicchio and Haricot Vert Salad with Candied Walnuts |
|
 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
This gorgeous winter salad would go well with the Mediterranean Supper Omelet. The seasoned rice vinegar takes candied walnuts from ubiquitous to inspired. 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 |
Directions:
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.
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.
|
|