Fig, Green Bean and Radicchio Salad with Hazelnuts

Name: Fig, Green Bean and Radicchio Salad with Hazelnuts
Prep time: 10 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 1 pound slender green beans (haricots verts); Coarse sea salt, to taste; Freshly ground black pepper, to taste; 2 tablespoons extra virgin olive oil; 2 tablespoons balsamic or sherry vinegar; 1 tablespoon naturally sweetened fig jam; 6 to 8 fresh ripe figs, halved or quartered; 1 small head radicchio, roughly torn; 2 tablespoons finely chopped fresh chives; ¼ cup fresh flat-leaf parsley, roughly torn; 2 to 4 ounces crumbled goat cheese or sheep's milk feta; ¼ cup toasted hazelnuts, roughly chopped

Recipe GLPR5f7639c03562b8

Salad

20 min

344 cal

Servings: 4

Stovetop

SNAP eligible

A vibrant, elegant salad featuring tender haricots verts tossed with peppery radicchio, sweet fresh figs, and creamy goat or sheep's milk cheese, all bound together in a tangy fig-and-vinegar vinaigrette and finished with toasted hazelnuts. This light, colorful dish works beautifully as an appetizer, side dish, or light starter.

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Ingredients

1 pound slender green beans (haricots verts)

Coarse sea salt, to taste

Freshly ground black pepper, to taste

2 tablespoons extra virgin olive oil

2 tablespoons balsamic or sherry vinegar

1 tablespoon naturally sweetened fig jam

6 to 8 fresh ripe figs, halved or quartered

1 small head radicchio, roughly torn

2 tablespoons finely chopped fresh chives

¼ cup fresh flat-leaf parsley, roughly torn

2 to 4 ounces crumbled goat cheese or sheep's milk feta

¼ cup toasted hazelnuts, roughly chopped

Directions

Fill a large pot with water, add a generous pinch of coarse sea salt, and bring to a rolling boil over high heat.
Carefully add the green beans to the boiling water. Cook for 2 to 3 minutes, until they are bright green and tender-crisp with a slight bite; do not overcook or they will lose their vibrant color and crunchy texture.
Drain the green beans in a colander and immediately transfer to an ice bath (a bowl filled with ice water) to halt the cooking. Let them chill for 1 to 2 minutes, then drain and pat thoroughly dry with paper towels.
In a large bowl, whisk together the balsamic vinegar, olive oil, and fig jam until the jam dissolves and the vinaigrette is well combined. Season to taste with sea salt and freshly ground black pepper.
Add the cooled green beans, chopped chives, torn parsley, and torn radicchio to the bowl with the vinaigrette. Gently toss everything together until all ingredients are evenly coated.
Transfer the salad to a large platter or serving bowl. Top with the halved or quartered fresh figs, toasted chopped hazelnuts, and crumbled goat or feta cheese. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately while the green beans are still cool and crisp.

Comments

Grocery List Plus Editorial Staff3.75

Fresh figs are the limiting ingredient here, and outside of August through early September in North Carolina, you'll need to check the specialty produce section at Harris Teeter or Food Lion—a meaningful extra stop for what may be a $4 to $6 carton. The salad itself is genuinely quick: green beans blanch in five minutes, and the rest is assembly, so the 20-minute claim holds up. At roughly $3.50 to $4.00 per serving (driven by the figs, goat cheese, and hazelnuts), this works as a special dinner rather than weeknight routine. It's a same-night dish that doesn't reheat; make it as close to eating as you can.