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Recipes
November 2009

Belgian Endive, Haricot Vert, and Hazelnut Salad

By Betty RosbottomPhotography by Misha Gravenor
Image may contain Plant Food Produce Cutlery Fork Vegetable Green Bean and Bean

Recipe information

  • Yield

    8 Servings

Ingredients

1

/4 cup Sherry wine vinegar

1

tablespoon Dijon mustard

1

/2 cup olive oil

Coarse kosher salt

1

pound haricots verts or tender slim green beans, trimmed

4

medium heads of Belgian endive (about 20 ounces total), trimmed

1

pound red onions (about 2 medium), halved, thinly sliced (about 2 cups)

1

1/2 cups crumbled soft fresh goat cheese (5 to 6 ounces)

3

/4 cup hazelnuts (about 3 ounces), toasted, husked, chopped

Need to make a substitution?

Preparation

  1. Step 1

    Whisk vinegar and mustard in small bowl. Gradually whisk in oil. Season dressing to taste with coarse salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring vinaigrette to room temperature and rewhisk before using.

    Step 2

    Cook haricots verts in large pot of boiling salted water until tender, about 5 minutes for haricots verts (or 6 to 8 minutes for larger green beans). Drain; transfer to bowl of ice water to cool. Drain; pat dry. DO AHEAD Beans can be made 8 hours ahead. Wrap in paper towels, then plastic, and chill.

    Step 3

    Cut endive heads lengthwise in half. Cut crosswise into 1/4-inch-wide strips. Place endive, haricots verts, and onions in large bowl. Toss with enough vinaigrette to coat. Season to taste with coarse salt and pepper. Divide salad among 8 plates. Sprinkle goat cheese and hazelnuts over.

Nutrition Per Serving

One serving contains the following: Calories (kcal) 281.2 %Calories from Fat 78.2 Fat (g) 24.4 Saturated Fat (g) 5.1 Cholesterol (mg) 8.2 Carbohydrates (g) 11.2 Dietary Fiber (g) 5.7 Total Sugars (g) 3.8t Net Carbs (g) 5.5t Protein (g) 6.8
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