Radicchio and Haricot Vert/Green Bean Salad With Ca

Name: Radicchio and Haricot Vert/Green Bean Salad With Candied Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup walnut halves; ¼ cup dark brown sugar, packed; 2 teaspoons walnut oil, plus; ¼ cup walnut oil; 3 ½ tablespoons seasoned rice vinegar, divided; salt; pepper; 1 garlic clove, finely minced; 1 head bibb lettuce, torn coarsely; 12 head radicchio, thinly sliced; 2 cups fresh French haricots vert or 2 cups slender frozen green beans, thawed to room temperature

Servings: persons

¾ cup walnut halves
¼ cup dark brown sugar, packed
2 teaspoons walnut oil, plus
¼ cup walnut oil
3 ½ tablespoons seasoned rice vinegar, divided
salt
pepper
1 garlic clove, finely minced
1 head bibb lettuce, torn coarsely
12 head radicchio, thinly sliced
2 cups fresh French haricots vert or 2 cups slender frozen green beans, thawed to room temperature

1
Lightly steam the haricot verts until crisp-tender.
2
Rinse with cold water to halt the cooking process and and set aside to cool.
3
In a non-stick pan, combine the walnuts, brown sugar, 2 teaspoons walnut oil and 1 tablespoon vinegar.
4
Stir over medium heat until syrup coats the nuts, approximately 2 minutes.
5
BE CAREFUL not to burn the nuts!
6
Season with salt and pepper to taste.
7
Transfer the toasted nut mixture to a piece of aluminum foil.
8
Separate the nuts and freeze on the foil for about 5 minutes or cool completely at room temperature instead.
9
In a large salad bowl, whisk the remaining walnut oil, vinegar, and garlic.
10
Season the salad dressing with salt and pepper to taste.
11
Add the Bibb lettuce, radicchio, green beans, and nuts.
12
Toss to coat well.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: ¾ cup walnut halves, ¼ cup dark brown sugar, packed, 2 teaspoons walnut oil, plus, ¼ cup walnut oil, and more.

Yes, Radicchio and Haricot Vert/Green Bean Salad With Candied Walnuts 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.

That's it — enjoy your meal!

Radicchio and Haricot Vert/Green Bean Salad With Candied Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions