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Recipe Detail Page
Bibb & Radicchio Salad with Peas and Beans
Holiday 2017
Airy greens and bitter radicchio are tossed with classic Christmas peas and green beans, before being hit with lemon-maple vinaigrette. It’s really two bright sides in one.
Serves 8 to 10
1 lb (500 g) green beans, trimmed and sliced in half
2 cups (500 mL) defrosted frozen sweet peas
3 heads Bibb lettuce, roughly torn
2 heads trimmed radicchio, torn into 1½ inch (4 cm) pieces
¼ small red onion, thinly sliced into half moons
VINAIGRETTE
⅓ cup (80 mL) fresh lemon juice
2 tbsp (30 mL) maple syrup
2 tsp (10 mL) Dijon mustard
½ tsp (2 mL) salt
Freshly ground pepper to taste
½ cup (125 mL) olive oil
1. To a medium pot of boiling water, add the prepared green beans and blanche for 3 to 4 minutes, or until tender-crisp. Drain in a strainer and rinse with cold water. Add defrosted peas to the strainer and then pour beans and peas onto a tea towel or paper towel to dry.
2. For vinaigrette, whisk together lemon juice, maple syrup, Dijon, salt and pepper in a medium bowl. Slowly drizzle in oil in a steady stream, whisking until smooth.
3. To finish salad, add lettuce, radicchio, onion, beans and peas to a large serving platter or 2 large bowls. Lightly dress with vinaigrette, toss and serve.
Serves 8 to 10
