2 medium heads of radicchiohalved, cored and finely shredded
2 tablespoons finely chopped flat-leaf parsley
How to Make It
Preheat the oven to 350°. Toast the hazelnuts in a small pan for about 15 minutes, or until they are fragrant and the skins blister. Transfer the nuts to a dish towel and rub them together to remove the skins. Let cool, then coarsely chop.
Bring a large pot of water to a boil. Add the garlic, 2 tablespoons of salt and the beans and boil the beans until tender, about 7 minutes. Drain the beans and garlic and rinse with cold water, then drain again and pat dry with paper towels. Cut the beans into 2-inch lengths.
Mash the cooked garlic to a paste and transfer to a small bowl. Stir in the lemon juice and then the olive oil and season with salt and pepper.
In a large bowl, toss the beans with the radicchio, parsley and dressing. Season with salt and pepper, sprinkle with the hazelnuts and serve.
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