Green Bean Salad with Radicchio, Goat Cheese, and Nut Toppings Recipe
A fresh, vibrant Green Bean Salad featuring crisp blanched green beans, tangy radicchio, sweet red onion, creamy goat cheese, and crunchy nuts, all brought together with a honey mustard dressing and aromatic tarragon.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 17 minutes
- Yield: 4 servings
- Category: Salad
- Method: Blanching
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 1 pound green beans, trimmed
- ½ head radicchio, sliced into strips
- Scant ¼ cup thinly sliced red onion
- 2 ounces goat cheese
- 2 tablespoons chopped walnuts
- 2 tablespoons sliced almonds
- ¼ cup fresh tarragon
- Flaky sea salt, to taste
Honey Mustard Dressing
- Honey Mustard Dressing, for drizzling (quantity as desired, approximately ¼ cup)
Instructions
- Blanch the green beans: Bring a large pot of salted water to a boil. Drop the trimmed green beans into the boiling water and cook for 2 minutes until crisp-tender. Immediately transfer the beans to a bowl of ice water and immerse for about 15 seconds to stop the cooking and preserve their bright color. Drain and pat dry with paper towels.
- Toss the salad: In a large bowl, combine the blanched green beans, sliced radicchio, and thinly sliced red onion. Add a few spoonfuls of honey mustard dressing and gently toss to coat all the ingredients evenly.
- Assemble and garnish: Arrange the salad mixture on a serving platter. Top with small dollops of goat cheese, sprinkle chopped walnuts and sliced almonds, and scatter fresh tarragon leaves over the top. Drizzle with additional honey mustard dressing to taste. Finish with flaky sea salt seasoning as desired and serve immediately.
Notes
- Blanching the green beans and shocking them in ice water ensures they stay crisp and vibrant.
- Use fresh tarragon for the best aromatic flavor; if unavailable, substitute with fresh parsley or basil.
- To make your own honey mustard dressing, mix 2 tablespoons Dijon mustard, 1 tablespoon honey, 1 tablespoon apple cider vinegar, and 3 tablespoons olive oil, whisking until emulsified.
- This salad is best served fresh but can be refrigerated for up to a day; add nuts and cheese just before serving to keep crisp textures.
