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Photo: Randy Mayor; Styling: Leigh Ann Ross Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

Radicchio, Haricots Verts, and Sweet Lettuce Salad

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.

Cooking Light MARCH 2008

  • Yield: 6 servings (serving size: about 1 1/3 cups)


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 122
  • Calories from fat: 26%
  • Fat: 3.5g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1.6g
  • Protein: 5.5g
  • Carbohydrate: 17.7g
  • Fiber: 2.5g
  • Cholesterol: 6mg
  • Iron: 1.6mg
  • Sodium: 449mg
  • Calcium: 35mg

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Radicchio, Haricots Verts, and Sweet Lettuce Salad recipe