Chef Annie Somerville
Garden Lettuces & Arugula with Summer Beans, Goat Cheese, & Hazelnuts
Category
Salad
Servings
8 - 10 servings
Prep Time
30 minutes
Cook Time
5 minutes
Author:
Chef Annie Somerville
Ingredients
-
1/4 pound Wax Beans (Yellow) trimmed and cut into 2" lengths
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Olive Oil
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Salt to taste
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Black Pepper, ground
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Sherry Vinegar
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10 cups Mixed Garden Lettuces
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1 handful Arugula Leaves
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1/4 cup Hazelnuts, toasted
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1 ounce Goat Cheese (mild and creamy) crumbled
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2 tablespoons Sherry Vinegar
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1 Shallot, diced
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1/4 teaspoon Salt
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2 tablespoons Hazelnut Oil
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2 tablespoons Light Olive Oil
Hazelnut-Shallot Vinaigrette
Directions
Bring a small pot of water to a boil and add 1/2 teaspoon salt.
Drop the beans into the water and cook for 3-4 minutes, until just tender.
Drain and rinse the beans under cold water, then toss with a little olive oil and a sprinkle of salt and pepper.
Just before you’re ready to toss the salad, add a splash of sherry vinegar to brighten the flavor.
Make the vinaigrette.
Tear the larger leaves of lettuce and keep the small leaves whole.
Trim the base of the radicchio and carefully separate the leaves; tear them into large pieces.
Trim off the stems of the arugula. Wash the greens and spin them dry.
Combine the salad ingredients in a large bowl and toss with the vinaigrette.
Sprinkle with freshly ground black pepper.
Hazelnut-Shallot Vinaigrette
Combine everything except the oils in a bowl, then slowly whisk in the oils.
Filed in:
Chef Annie Somerville,
Entree,
Garden Lettuces & Arugula with Summer Beans Goat Cheese & Hazelnuts,
Mixed Garden Greens,
Salad,
Shallots,
Wax Beans
