Green Beans with Radicchio and Caramelized Onions

Post date: Nov 12, 2015 3:34:45 PM

This dish is great at room temperature, which simplifies meal preparation. The dressing can be made two or three days ahead and the beans cooked the night before; drain them and refrigerate, wrapped in paper towels and sealed in a plastic bag.

Ingredients:

1 Tbsp. Dijon mustard

1/2 cup Sherry wine or red wine vinegar

3/4 cup extra virgin olive oil

1 1/2 Tbsp. minced shallot

1 1/2 Tbsp. minced fresh thyme

1/4 tsp. coarse kosher salt, or to taste

Freshly ground black pepper, to taste

1 1/2 pounds green beans (preferably blue lake), trimmed

2 red onions, cut into 1/2-inch thick wedges

1 (10 to 12 oz.) radicchio, cut into quarters, cored

Directions:

Place mustard in a small bowl and whisk in vinegar. gradually whisk in oil. Mix in shallot and thyme. Season dressing with salt and pepper, to taste.

Cook green beans in a large pot of boiling salted water until crisp-tender, about 7 minutes. Drain. Submerge in cold water to stop the cooking. Drain well.

Preheat the broiler. Arrange onion wedges cut side down on a rimmed baking sheet. Brush the top side of the onions with dressing. broil until onions begin to brown, 8 to 12 minutes.

Slice radicchio wedges crosswise 1/2 inch thick. Place in a medium bowl, add enough dressing to season to taste (about 3 Tbsp.) and toss to coat. Transfer radicchio to a large, shallow serving bowl.

Place green beans in a medium bowl, add enough dressing to season to taste (about 1/4 cup) and toss to coat. Arrange atop the radicchio, allowing some of the radicchio to show at the edges. Arrange onions atop the green beans. (Can be prepared 4 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)