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.

How to Make It

Step 1

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

Step 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.

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