Serves 4
20 min
Fig, Green Bean and Radicchio Salad with Hazelnuts
Recipe GLPR5f7639c03562b8
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.
