Radicchio salad

Gather around the table for a wonderful Italian banquet to share with friends and family.

Bring a saucepan of water to the boil over high heat. Cook beans for 3 minutes or until just tender. Drain. Refresh in a bowl of iced water. Drain. Pat dry with paper towel.
Place beans in a large bowl. Add lettuce, onion and pine nuts.
Make dressing: Place vinegar and oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
Toss dressing through salad. Serve.

Source

300g green beans, trimmed

1 medium radicchio lettuce, trimmed, leaves separated

1 small red onion, halved, thinly sliced

2 tbsp pine nuts, toasted

1 tbsp balsamic vinegar

2 tbsp extra-virgin olive oil

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