Haricot Vert and Radicchio salad & Thankgiving leftovers

I am still eating Turkey. We (my dad and me) made Turkey soup and it has been by dinner and lunch for almost 3 days now. As you know I love soup so why not keep my life simple and eat leftovers? Last night I added a nice green salad with olive oil and rice wine vinegar and leftover sweet potato biscuits.

As I promised here is another tasty recipe from Thanksgiving. This haricot vert and radicchio salad is really quite good, simple to make and a perfect winter salad. I just used plain ol’ green beans and flash steamed for 5 minutes so they are still nice and crispy. The glazed walnuts are super easy to make and unique tasting with the added vinegar. I found the recipe on epicurious(originally from Bon Appetit, January 2006).

Haricot Vert and Radicchio salad

3/4 cup walnuts
1/4 cup (packed) dark brown sugar
2 teaspoons plus 1/4 cup walnut oil
3 1/2 tablespoons seasoned rice vinegar, divided
1 garlic clove, pressed
1 head of Bibb lettuce, coarsely torn
1/2 large head of radicchio, thickly sliced
2 cups haricots verts or small slender green beans, fresh and flashed steamed for 3-5 minutes so still crisp (original recipe calls for frozen then thawed beans – I like fresh )

Combine walnuts, sugar, 2 teaspoons oil, and 1 tablespoon vinegar in medium nonstick skillet. Stir over medium heat until syrup coats nuts thickly, about 2 minutes. Season with salt and pepper. Transfer nuts to piece of foil. Separate nuts; freeze on foil 5 minutes or cool completely at room temperature.

Whisk remaining 1/4 cup oil, 2 1/2 tablespoons vinegar, and garlic in large bowl. Season dressing with salt and pepper. Add Bibb lettuce, radicchio, haricots verts, and nuts; toss to coat. I actually forgot to add in the radicchio and did not notice until the next day! The salad was still amazing – enjoy!