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Radicchio and Haricot Vert Salad with Candied Walnuts

Radicchio and Haricot Vert Salad with Candied Walnuts

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

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This vibrant radicchio and green bean salad offers a sophisticated balance of flavours and textures, making it a standout choice for a light lunch or an elegant starter. The natural bitterness of the sliced radicchio and the crispness of the haricots verts are beautifully offset by the crunch of homemade candied walnuts. Glossy walnut oil and seasoned rice vinegar create a simple yet punchy dressing that ties the earthy and sweet elements together perfectly.

As a versatile vegan dish, this recipe is naturally plant-based and packed with heart-healthy fats from the nuts. It is an excellent option for those seeking a nutritious, dairy-free meal that doesn't compromise on gourmet appeal. For the best results, ensure the beans are fully thawed and patted dry before tossing to keep the dressing rich and flavourful.

Ingredients for Radicchio and Haricot Vert Salad with Candied Walnuts

150g noci
50g (packed) dark brown sugar
2 teaspoons plus 60ml walnut oil
3 1/2 tablespoons seasoned rice vinegar, divided
1 spicchio d'aglio, schiacciato
1 head of Bibb lettuce, coarsely torn
1/2 large head of radicchio, thickly sliced
475ml frozen haricots verts or small slender green beans, thawed

How to make Radicchio and Haricot Vert Salad with Candied Walnuts

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.

Whisk remaining 60ml 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.

Avvertenza

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