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Radicchio and Haricot Vert/Green Bean Salad With Candied Walnuts

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“From Bon Appetit January 2006. The walnuts are actually "candied" with sugar and vinegar for an interesting take on traditional candied nuts. Use the freshest green beans (haricots verts) you can find or good quality frozen green beans.”
READY IN:
20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

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

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