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Radicchio, Haricots Verts, and Sweet Lettuce Salad

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 6 servings (serving size: about 1 1/3 cups)
Bitter radicchio, balanced by salt, prosciutto, and walnut oil, finds a place in this well-rounded salad that features all five major tastes. Substitute extra-virgin olive oil for walnut oil, if you prefer.

Ingredients

  • 2 cups (2-inch) cut haricots verts
  • 1 tablespoon walnut oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated orange rind
  • 1/2 teaspoon Dijon mustard
  • 4 cups torn Boston lettuce
  • 2 cups (1-inch) cubed sourdough bread (about 4 ounces), toasted
  • 1 cup shredded radicchio
  • 3/4 cup chopped prosciutto (about 2 ounces)
  • 1/2 cup orange sections

Nutrition Information

  • calories 122
  • caloriesfromfat 26 %
  • fat 3.5 g
  • satfat 0.5 g
  • monofat 1 g
  • polyfat 1.6 g
  • protein 5.5 g
  • carbohydrate 17.7 g
  • fiber 2.5 g
  • cholesterol 6 mg
  • iron 1.6 mg
  • sodium 449 mg
  • calcium 35 mg

How to Make It

  1. Cook haricots verts in boiling water 2 minutes or until crisp-tender. Drain and rinse with cold water; drain.

  2. Combine oil, balsamic vinegar, honey, salt, orange rind, and Dijon mustard in a large bowl; stir well with a whisk. Add haricots verts, lettuce, and remaining ingredients to bowl; toss gently to coat.