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Fall Salad ~ Greens, Nuts and Fruits with a Pickled Radish and Apple Vinaigrette

A Restaurant Quality Salad! A creative mix of Butter Lettuce, Roasted Green Beans, Aged Italian Cheese, Pistachios, Figs and Watermelon Radish with a Pickled Radish & Apple Dressing. Simply Delicious. 

A lovely restaurant quality salad you can enjoy at home
A lovely restaurant quality salad you can enjoy at home

A lovely restaurant quality salad you can enjoy at home

Ingredients

1 medium head butter lettuce, organic, cleaned and dried (about 4 cups)

1 ½ cups fresh green beans, trimmed (about ½ pound)

1 teaspoon extra virgin olive oil 

1 pinch salt and pepper, I like Maldon salt, larger crystals, slightly crushed

⅓ cups crumbly aged Italian cheese*, crumbled (such as “Pecorino Gigante”)

1 small watermelon radish, peeled, sliced very thinly

8 small dried figs, sliced

4 tablespoons shelled pistachios, coarsely chopped

1 recipe Pickled Radish and Apple Vinaigrette, see recipe

Instructions

1

Preheat oven to 400 degrees.
Lay a piece of parchment on a medium sized jellyroll pan. Add green beans, 1t. extra virgin olive oil, salt and pepper.
Toss together. Roast in the hot oven for 5 minutes, until the green beans have started to brown on the edges, but are still somewhat bright in color. Set aside to cool.

2

To serve the salad:
Set out 4 plates. Decoratively lay out each portion of lettuce leaves.
Place the radish slices on top, and underneath the lettuce.
Top evenly with the roasted green beans, figs, cheese and pistachios.

3

Spoon the Pickled Radish and Apple Vinaigrette over each and enjoy.

4

*Try a new Italian Cheese from Tuscany – “Pecorino Gigante” (at fine cheese shops and Eataly)

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