Radicchio, Haricots Verts, and Sweet Lettuce Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Bitter radicchio, balanced by salt, prosciutto, and walnut oil, finds a place in this well-rounded salad that features all five major tastes. Substitute extra-virgin olive oil for walnut oil, if you prefer. Ingredients:
2 cups (2-inch) cut haricots verts |
1 tablespoon walnut oil |
1 tablespoon balsamic vinegar |
2 teaspoons honey |
1/2 teaspoon salt |
1/2 teaspoon grated orange rind |
1/2 teaspoon dijon mustard |
4 cups torn boston lettuce |
2 cups (1-inch) cubed sourdough bread (about 4 ounces), toasted |
1 cup shredded radicchio |
3/4 cup chopped prosciutto (about 2 ounces) |
1/2 cup orange sections |
Directions:
1. Cook haricots verts in boiling water 2 minutes or until crisp-tender. Drain and rinse with cold water; drain.
2. Combine oil, balsamic vinegar, honey, salt, orange rind, and Dijon mustard in a large bowl; stir well with a whisk. Add haricots verts, lettuce, and remaining ingredients to bowl; toss gently to coat.
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