Radicchio and Haricot Vert Salad with Candied Walnuts

Ingredients for Radicchio and Haricot Vert Salad with Candied Walnuts

• 150g walnuts

• 50g (packed) dark brown sugar

• 2 teaspoons plus 60ml 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

• 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.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.