Saturday, February 27, 2021
Home Recipes Italian Dishes Holiday Green Bean & Radicchio Salad

Holiday Green Bean & Radicchio Salad


February 1, 2021

I take my vacation menu planning very significantly. Though I at all times take my household’s requests into consideration, I like so as to add not less than one new dish every year to our vacation desk. This 12 months I examined a couple of completely different facet dishes however ended up sticking to household favorites ultimately. This inexperienced bean salad was one recipe that I attempted that didn’t make it onto both of my vacation menus, nevertheless it was so tasty I knew that I wished to share it.

This colourful salad has crunch, shade, and plenty of taste; three important standards for any salad in my thoughts. The radicchio provides slightly bitterness, whereas the pomegranate arils add a candy tang. It is a good winter salad or facet dish when entertaining or simply creating a singular household dish. The radicchio will wilt if dressed too quickly, so costume the salad and toss simply earlier than serving. For the most effective outcomes, cook dinner the beans till they attain the height of tenderness, then instantly drain and dump into an ice tub to cease the cooking and preserve the beans crisp and vivid inexperienced.

Buon Appetito!
Deborah Mele 2021


  • 1 Pound Green Beans, Trimmed
  • half of Cup Sliced Almonds
  • 1 Small Head Radicchio, Sliced Halved Lengthwise & Thinly Sliced
  • 1 Fennel Bulb, Outer Leaves Eliminated & Thinly Sliced
  • half of Cup Pomegranate Arils
  • half of Cup Thinly Sliced Purple Onion


  • 1/four Cup Further Virgin Olive Oil
  • 2 Tablespoon White Wine Vinegar
  • 1 Teaspoon Dijon Mustard
  • Salt & Pepper To Style


    1. Deliver a four quart pot of frivolously salted water to a boil over excessive warmth.
    2. Fill a big bowl with ice cubes and chilly water.
    3. Add the inexperienced beans to the pot, cook dinner till tender to the chew, about three minutes, then switch the inexperienced beans to the ice-water tub for 1 to 2 minutes (to cease the cooking and repair their shade).
    4. Drain and reduce the beans, pat dry, and place into a big bowl.
    5. Add the almonds, radicchio, fennel, pomegranate arils, and onion, then toss.
    6. In a small bowl, whisk collectively the dressing substances, then drizzle the dressing over the salad.
    7. Toss to coat, then serve instantly.

Vitamin Info:

Yield: 6

Serving Dimension: 1

Quantity Per Serving:

Energy: 187Complete Fats: 14gSaturated Fats: 2gTrans Fats: 0gUnsaturated Fats: 12gLdl cholesterol: 0mgSodium: 83mgCarbohydrates: 14gFiber: 5gSugar: 7gProtein: 4g

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