Butter Lettuce & Romano Bean Salad with Fig Vinaigrette Recipe

Name: Butter Lettuce & Romano Bean Salad with Fig Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 dried figs, finely chopped; 1/2 cup hazelnuts; 2 tablespoons red wine vinegar; 1 tablespoon minced shallot; 1 teaspoon Dijon mustard; Kosher salt; Freshly ground pepper; 1/4 cup finely chopped parsley; 3 tablespoons extra-virgin olive oil; 1/2 pound romano beans; 1 head of butter lettuce, torn into bite-size pieces; 8 fresh figs, quartered lengthwise

Servings: persons

2 dried figs, finely chopped
1/2 cup hazelnuts
2 tablespoons red wine vinegar
1 tablespoon minced shallot
1 teaspoon Dijon mustard
Kosher salt
Freshly ground pepper
1/4 cup finely chopped parsley
3 tablespoons extra-virgin olive oil
1/2 pound romano beans
1 head of butter lettuce, torn into bite-size pieces
8 fresh figs, quartered lengthwise

1
Preheat the oven to 325.
2
In a small bowl, cover the dried figs with warm water and let them stand until they are plumped, about 20 minutes.
3
Meanwhile, spread the hazelnuts in a pie plate and toast in the oven for about 15 minutes, until the nuts are fragrant and the skins blister.
4
Transfer to a clean kitchen towel and let cool slightly, then rub them together to remove the skins.
5
Let cool completely, then coarsely chop.
6
In a large bowl, whisk the vinegar with the shallot and mustard and season with salt and pepper.
7
Let stand for 10 minutes.
8
Drain the plumped figs and whisk them into the vinaigrette along with the parsley and olive oil.
9
In a medium saucepan of salted boiling water, cook the romano beans until crisp-tender, about 4 minutes.
10
Drain and cool under running water, then pat the beans dry.
11
Cut the beans into 1/2-inch pieces on the diagonal.
12
Add the butter lettuce, hazelnuts and romano beans to the vinaigrette and toss well; season with salt and pepper.
13
Transfer the salad to bowls, top with the fresh figs and serve right away.

209

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 dried figs, finely chopped, 1/2 cup hazelnuts, 2 tablespoons red wine vinegar, 1 tablespoon minced shallot, and more.

Yes, Butter Lettuce & Romano Bean Salad with Fig Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Butter Lettuce & Romano Bean Salad with Fig Vinaigrette

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