Fig, Green Bean and Radicchio Salad with Hazelnuts
The recipe Fig, Green Bean and Radicchio Salad with Hazelnuts can be made in about 20 minutes. For $1.63 per serving, you get a side dish that serves 4. One serving contains 183 calories, 4g of protein, and 13g of fat. 26 people have tried and liked this recipe. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Gourmande in the Kitchen. If you have sherry vinegar, extra virgin olive oil, haricots verts, and a few other ingredients on hand, you can make it. With a spoonacular score of 95%, this dish is tremendous. If you like this recipe, take a look at these similar recipes: Garlicky Oven-Roasted Green Bean Salad With Hazelnuts and Blue Cheese, Green Bean and Radicchio Salad with Roasted Beets and Balsamic Red Onions, and Radicchio and Arugula Salad with Dates, Hazelnuts, and Feta.
Servings: 4
Preparation duration: 20 minutes
Ingredients:
Coarse sea salt and freshly ground pepper to taste
2 Tablespoons/30ml extra virgin olive oil
1 Tablespoon/15ml naturally sweetened fig jam
1 small basket (about 6-8) fresh ripe figs, halved or quartered
2 Tablespoons finely chopped fresh chives
¼ cup fresh flat-leaf parsley, roughly torn
2-4 oz/56-113g of Président® plain goat log, crumbled into chunks or 2-4oz/56-113g Président® Valbreso Feta 100% sheep's milk feta crumbled
1 pound/16oz slender green beans or French haricots vert
1/4 cup/28g hazelnuts , lightly toasted and roughly chopped
1 small head of radicchio, roughly torn
2 Tablespoons/30ml balsamic or sherry vinegar
Equipment:
pot
whisk
bowl
Cooking instruction summary:
Bring a large pot of salted water to a boil. Add the green beans and cook until they are barely crisp-tender, about 2-3 minutes (be careful not to overcook them as they’ll lose their color and crunch.) Drain and rinse the green beans under cold water or in an ice bath until they are cool to the touch and pat dry. In a large bowl whisk together the vinegar, olive oil and fig jam. Salt and pepper to taste. Toss the cooled green beans, chopped chives, torn parsley and radicchio leaves with the vinaigrette and place on large platter. Top with quartered figs, toasted hazelnuts and crumbled goat and/or feta cheese. Season with additional salt and pepper if desired and serve immediately.
Step by step:
1. Bring a large pot of salted water to a boil.
2. Add the green beans and cook until they are barely crisp-tender, about 2-3 minutes (be careful not to overcook them as they’ll lose their color and crunch.)
3. Drain and rinse the green beans under cold water or in an ice bath until they are cool to the touch and pat dry. In a large bowl whisk together the vinegar, olive oil and fig jam. Salt and pepper to taste. Toss the cooled green beans, chopped chives, torn parsley and radicchio leaves with the vinaigrette and place on large platter. Top with quartered figs, toasted hazelnuts and crumbled goat and/or feta cheese. Season with additional salt and pepper if desired and serve immediately.
Nutrition Information:
covered percent of daily need
