Green Beans With Radicchio Recipes

Steps:

• Position 2 racks in center of oven; preheat to 450°F. Divide green beans and garlic between 2 heavy large rimmed baking sheets, spreading in single layer. Drizzle with olive oil; sprinkle with salt and crushed red pepper. Roast until green beans begin to brown, about 15 minutes. Divide radicchio and vinegar between sheets; toss. Continue roasting until vegetables are tender and browned in spots, about 10 minutes. Season to taste with salt and pepper.

Steps:

• Snap the tough stem ends off the green beans, then cut into 2-inch pieces or in halves. Meanwhile, bring a medium saucepan of water to a boil and season generously with salt. Add the green beans and boil until bright green, 1 to 2 minutes. Drain in a colander, rinse under cold tap water to stop the cooking and set aside.
• While the beans continue draining, slice the radicchio in half and cut out the core (the hard white part in the bottom-center). Cut each radicchio half into 2-inch pieces, separate the leaves and arrange on a large platter. Scatter the green beans over the radicchio. Drain the artichoke hearts very well, cut each in half lengthwise and arrange cut sides up over the green beans. (If making ahead, you can stop here, cover the platter and refrigerate for up to 24 hours, then proceed with Step 3 the following day.)
• Drizzle the salad with the olive oil and season generously with salt and pepper. Squeeze 1 lemon half over the salad and sprinkle with the oregano. Taste for seasoning, adding more salt, pepper or lemon as desired. Serve just like this or toss and serve.

Steps:

• In a large skillet, combine beans and 1/2 cup water; season with salt. Bring to a boil over medium-high. Cook until water has evaporated, about 5 minutes.
• Add oil, radicchio, and shallot. Cook, stirring occasionally, until beans are crisp-tender and radicchio has wilted, 2 to 3 minutes. Remove from heat; stir in vinegar, and season with salt and pepper.

Steps:

• Prepare an ice-water bath. Bring a medium pot of salted water to a boil. Working in batches, add cauliflower, and cook for 1 minute. Using a slotted spoon, transfer to ice-water bath. Let cool. Transfer to a large bowl.
• Return water to a boil. Working in batches, add beans, and cook until they start to turn bright green, about 30 seconds. Using a slotted spoon, transfer to ice-water bath. Let cool. Thinly slice beans on the bias. Transfer to large bowl, and add radicchio.
• In a blender, process anchovies, lemon zest and juice, mustard, and garlic until smooth. With machine running, pour in oil in a slow, steady stream, blending until emulsified. Season with salt and pepper.
• Pour dressing over vegetables. Stir in grated Parmesan. Season with salt and pepper. Let stand for at least 10 minutes. Garnish with shaved Parmesan.