Green Beans and Radicchio

• servings: Serves 4

Ingredients

2 tablespoons red wine vinegar

2 teaspoons Dijon mustard

Kosher salt and freshly ground

black pepper

¾ pound green beans, ends trimmed, cut into ½-inch lengths

¼ cup extra-virgin olive oil

1 small yellow onion, roughly chopped (about ½ cup)

2 medium garlic cloves, minced

½ cup sliced almonds

1 head radicchio, cored, quartered, and cut into 1-inch strips

Directions

1. In a small bowl, whisk together the vinegar and mustard. Season with a pinch of salt and twist of pepper. Set the vinaigrette aside.

2. Set up an ice bath by filling a large bowl with ice and water.

3. Add 2 tablespoons salt to a medium pot of water and bring to a boil over high heat. Add the green beans and cook until just al dente, about 2 minutes. Use a slotted spoon to transfer the beans to the ice bath. When cold, transfer the vegetables to a kitchen towel to dry.

4. Set a large skillet over medium heat. Add the olive oil and heat to shimmering, then add the onion and garlic. Season with a pinch of salt and twist of pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the almonds and cook until the nuts are lightly toasted, about 3 minutes. Add the green beans, season with salt and pepper, and cook until the beans are warmed through, about 2 minutes.

5. In a large bowl, toss together the radicchio, green beans, and vinaigrette.