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Green bean and radicchio salad with green olive dressing
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Tangy olives enhance this vibrant, refreshing salad.
Ingredients:
  • 60g hazelnuts
  • 600g green beans, topped
  • Pinch of salt
  • 1 (about 350g) radicchio, outer leaves removed, leaves separated, washed, dried
  • 125g green olives, pitted
  • 125ml (1/2 cup) olive oil
  • Salt & freshly ground black pepper
Instructions:
  • Preheat your oven to 180°C.
  • Spread hazelnuts on a baking tray and toast in a preheated oven for 5 minutes. Wrap them in a clean tea towel, rub to remove skins, roughly chop, and set aside.
  • For the green olive dressing, blend olives in a food processor until finely chopped. While processing, slowly drizzle in oil until a paste forms. Transfer to a bowl, season with salt and pepper to taste. Cover and set aside.
  • Blanch beans in a pot of boiling salted water for 5 minutes until vibrant green and slightly crisp. Drain and cool under cold water. Wrap with plastic and refrigerate until needed.
  • Tear the larger radicchio leaves and arrange on a large serving platter. Top with beans and hazelnuts, then drizzle with the green olive dressing before serving.

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