Green bean and radicchio salad with green olive dressing

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How to make Green bean and radicchio salad with green olive dressing

  • Yield : 8
  • Prep Time : 0:25
  • Cook Time : 0:10
  • Total Time : 0:35

Ingredients

  • 60g hazelnuts
  • 600g green beans, topped
  • Pinch of salt
  • 1 (about 350g) radicchio, outer leaves removed, leaves separated, washed, dried

green olive dressing

  • 125g green olives, pitted
  • 125ml (1/2 cup) olive oil
  • Salt & freshly ground black pepper

Method

  • Step 1 Preheat oven to 180°C.
  • Step 2 Spread hazelnuts over a baking tray and cook in preheated oven for 5 minutes or until toasted. Place in a clean tea towel and rub to remove skins. Roughly chop and set aside.
  • Step 3 To make the green olive dressing, place the olives in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream and process until mixture forms a paste. Transfer to a bowl. Taste and season with salt and pepper. Cover with plastic wrap and set aside until required.
  • Step 4 Cook beans in large saucepan of salted boiling water for 5 minutes or until bright green and tender crisp. Drain and refresh under cold running water. Cover with plastic wrap and place in the fridge until required.
  • Step 5 To serve, roughly tear the larger radicchio leaves and place on a large serving platter. Sprinkle with the beans and hazelnuts and spoon the green olive dressing over the top.

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