Watercress Radicchio Green Bean Salad With Goat Cheese For 2 Recipes

Steps:

• Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add salt. Blanch green beans until crisp-tender, 4 to 5 minutes. Immediately transfer with a slotted spoon to ice-water bath to stop the cooking. Drain, and set aside.
• Whisk together shallot, lemon juice, and 1/2 teaspoon salt in a large serving bowl; season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified.
• Add cucumber and reserved green beans to bowl; toss to coat. Add watercress and mint; gently toss. Season with salt and pepper.

Steps:

• Blitz most of the watercress in a food processor with the basil and 1 tbsp of the olive oil until you have a smooth purée. Set aside.
• Heat the remaining oil and the butter in a large saucepan over a medium heat. Add the onion and a pinch of salt and cook on a low heat for 15 mins or until softened. Stir through the garlic and cook for 1 min. Add the rice and fry for 2 mins. Pour in the wine, simmer and reduce by half. Add half the stock and bring to a rapid simmer, stirring until the stock is absorbed. Once absorbed, add a ladleful of stock at a time and cook until the rice is al dente, stirring continuously for 20-25 mins, or until you have a loose risotto with a little bite - you may not need all the stock.
• Stir the watercress and basil purée through the risotto with the parmesan and lemon zest. Loosen the risotto with a dash more stock or hot water and season to taste.
• Top with the crumbled goat's cheese, toasted hazelnuts, reserved watercess and a drizzle of olive oil.

Steps:

• In a large bowl, whisk together oil, vinegar, and sugar; season with salt and pepper. Add radicchio and hazelnuts and toss to combine. Serve salad topped with cheese.

Steps:

• Put the raisins in a small bowl, and pour the vinegar over them. Let soak for 15 minutes.
• Pour the raisins and vinegar over the shredded radicchio in a large serving bowl. Drizzle with the olive oil, and season with the salt. Toss well to coat the salad with the dressing. Crumble the goat cheese into chunks over the salad, and gently toss again to distribute the cheese, taking care to keep it in chunks.

Steps:

• Rinse and core the bibb lettuce. Dry the leaves. Rinse and dry the arugula, removing any heavy stems. Rinse and core the radichio. Tear the salad ingredients into bite-sized pieces. Place in a bowl.
• Remove long stems from the parsley and add the leaves to the salad bowl. Finely chop the stems and add them.
• Beat oil and vinegar together until well emulsified.
• Sprinkle the goat cheese over the salad, then add the vinaigrette dressing. Toss. Season to taste with pepper and serve.