Green Bean, Radicchio, and Carrot Salad
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Winter salads can be a tricky thing sometimes as good produce during the winter months is not always easy to find. Though green beans are technically a summer vegetable, they have found their way onto winter tables in America for generations. Carrots, which are packed full of plenty of vitamins and minerals, are good for much more than relish trays and ranch dressing. Give the green beans and carrots a quick boil or blanch, being careful not to overcook them to a mush.
Ingredients:
½ lb green beans, ends trimmed
1 head radicchio, sliced crosswise into ½ inch slices
1 large carrot, julienne
½ cup toasted walnuts, coarsely chopped
¼ cup bleu cheese, crumbled
Dressing
1 T walnut oil
1 T red wine vinegar
2 t maple syrup
salt and pepper to taste
Instructions:
For the Salad
Toast the walnuts by placing in an oven at 400 degrees for about 5 minutes.
Bring a pot of water to a boil. Add the green beans and carrots. Cook for about four minutes, until tender-crisp. Drain and quickly rinse under cold water. Pat dry and place in a salad bowl.
Add radicchio, walnuts, and bleu cheese, and stir to combine.
For the dressing
Combine all ingredients and stir well.
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