Green Bean Salad with Emerald Glazed Walnuts
1 pound thin young green beans (French haricot vert)
1 head radicchio, (about 10 ounces)
6 green onions, thinly sliced on the diagonal
- 1 cup Emerald Glazed Walnuts
1 clove garlic, minced
2 teaspoons finely grated lemon zest
1 teaspoon Dijon mustard
½ teaspoon salt
freshly ground black pepper
¼ cup balsamic vinegar
¼ to ½ cup olive oil
Bring a large pot of salted water to a boil over high heat. Add green beans and cook until tender-crisp, 2 to 4 minutes. Drain immediately in a colander, then plunge into a bowl of ice water to stop the cooking and retain color. Drain again and pat dry.
Remove any limp outer leaves from the radicchio. Cut radicchio in half through the stem end, then cut each half into thin strips.
In a large bowl combine the green beans, radicchio, green onions and half the walnuts. Toss gently to mix. Add ½ cup of the vinaigrette and toss again to coat. Taste, adding more dressing, salt and pepper as needed. (Reserve leftover vinaigrette for another use.) Garnish with remaining walnuts. Serve immediately.