Green Bean, Artichoke and Radicchio Salad
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 8ounces green beans
- Salt
- 1head radicchio
- 1(14-ounce) can artichoke hearts
- ¼cup extra-virgin olive oil
- Freshly ground black pepper
- 1lemon, halved
- Pinch of dried oregano
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
132 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 3 grams protein; 343 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.
- Step 2
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.)
- Step 3
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.
Private Notes
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Cooking Notes
Heidi Steger
A sprinkle of feta cheese is nice. So are kalamata olives
Maura
Really nice, mixed two recipes. Radicchio (in ice water for 30 minutes), arugula, green beans, lemon juice, dried oregano and ricotta dollops.
Julia
If your artichoke hearts are only available in olive oil, you can save and use it for the dressing!
NYCDeke
This is a salad I cannot make often enough. It has great visual appeal with taste to match. It’s also easy to vary the ingredients: a bit of sherry vinegar for the lemon juice; hearts of palm for the artichoke hearts; a sprinkling of toasted nuts... Or mix it up with sliced beets (for purple) with endive (for contrast).
Hank
Added feta cheese and chopped olives. My wife suggested pine nuts as well.
Julia Anderson
This is a great, simple salad. I served it for Thanksgiving and expected some not to like it, but it was a hug hit. I will make it again but add feta.
Joanne
I added some persian cucumber for a bright crunch but otherwise made it exactly as written. Excellent summer salad with a little heartiness!
poach eggs : add 2 Table spoons of veniegar to the water
Too much radicchio, Add meaf or cheese might be good
Anne
Bland as written.
Madeline
Added peach, prosciutto, balsamic and basil to this salad and it turned out lovely. A very flexible base.
John Martin
I have made this for years, but with the addition of roasted red peppers.
Bougeotte
This is good even without the radicchio, and with about half the oil called for and some sundried tomato feta crumbled over it just before serving. Mwah!
Easy Add To The Rotation
This was easy to prepare and quite tasty! I added some grated pecorino romano to each serving. I was a little nervous about too much brininess from the artichoke heart, but it's an important part of the flavor balance. Don't be too shy with the lemon juice, for the same reason. I will cut the radicchio a lite smaller next time, but there will definitely be a next time.
Amanda
I made this with half the amount of radicchio and dressed it with gremolata leftover from another recipe. The fresh parsley and garlic were welcome additions to the extreme bitterness from the radicchio. Served with seared salmon and farro for an awesome light dinner. For those turned off by the radicchio, I imagine a turn on the grill or under the broiler would tame it a bit. It’s lovely chilled with a caramelized edges. Actually, now I want to grill the green beans too…
Amanda
Remember this for sides! Served w/out cheese w/seared salmon. Made with leftover gremolata.
Liz
honestly, no one really cared for this. radicchio is an acquired taste; very bitter. make sure you and your guests actually like it before serving
added feta, olives, and pumpkin seeds
Radicchio was a little bitter for my daughter but we loved it. Pumpkin seeds added a nice crunch.
AA
Beautiful salad for holidays. Compliments rich dishes. Maldon salt added a nice touch.
SB
Very unbalanced. Be careful with very bitter raddichio. You may need to add something serious to balance the dressing. We tried adding goat cheese, honey, etc. nothing seemed to be able to save this for us. Ended up in the trash.
Suzaan
No radicchio in summer markets around me so used a portion of red cabbage chopped into half inch pieces. Added chunks of one lg tomato. Used all the artichoke oil, fig balsamic vinegar, sprinkled "everything bagel topping" and mixed. That garlic and the sweet balsamic are great together. Served chilled as side dish; will add feta to finish it as a main dish.
Veronica “Rani” Sidhu
I added drained and fried chickpeas spiced with a little chili powder for some vegan protein and crunch.
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