A crisp, crunchy salad chock-full of nutty goodness.

3/4 cup walnuts

1/4 cup packed dark brown sugar

2 tsp plus 1/4 cup walnut oil

3 1/2 tsp seasoned rice vinegar, divided

1 garlic clove, pressed

1 head Bibb lettuce, coarsely torn

1/2 large head radicchio, thickly sliced

2 cups frozen slender green beans, thawed

Sea salt and freshly cracked black pepper, if desired

 

  1. Combine walnuts, sugar, 2 teaspoons oil, and 1 tablespoon vinegar in a medium nonstick skillet.  Stir over medium heat until syrup coats nuts thickly, about 2 minutes.  Season with salt and pepper.  Transfer nuts to a piece of foil, separate nuts, and let cool completely.
  2. Whisk remaining 1/4 cup oil, 2 1/2 teaspoon vinegar, and garlic in a large bowl.  Season dressing with salt and pepper, if desired.  Add lettuce, radicchio, green beans, and nuts; toss to coat.  Enjoy!
Original recipe found at epicurious.com
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