Green Bean Salad

Prep Time: 8-10 minutes | Cook Time: 5 minutes | Serves 4-6


  • 1 pound green beans
  • ½ head radicchio
  • ¼ red onion
  • Flaky sea salt, for finishing

Honey Mustard Dressing:

  • 2 Tablespoons Dijon mustard
  • 2 Tablespoons extra-virgin olive oil
  • 2 Tablespoons apple cider vinegar or fresh lemon juice
  • 1 Tablespoon honey
  • 1 small garlic clove, grated or minced
  • ¼ teaspoon sea salt, more to taste
  • Freshly ground black pepper

Optional Toppings:

  • 2 ounces goat cheese
  • 2 tablespoons chopped walnuts
  • 2 tablespoons sliced almonds
  • ¼ cup tarragon


  1. Bring a large pot of salted water to a boil and set a bowl of ice water nearby.
  2. While you wait for the water to boil, prep your ingredients!
  3. Wash, pat dry and trim (or snap) the ends of your green beans. Set aside.
  4. Wash, pat dry and radicchio into thin strips & add to a large salad or serving bowl. This is best done by starting at the top of the head/leaves and cutting parallel to the base.
  5. Thinly slice red onion and add to bowl with radicchio.
  6. To a jar with a lid, add the mustard, olive oil, vinegar, honey, garlic, salt, and pepper. Shake vigorously until combined and set aside.
  7. Drop the green beans into the boiling water and blanch for 2 minutes.
  8. Remove the beans and immediately immerse in the ice water long enough to cool completely, about 15 seconds.
  9. Drain and place on paper towels to dry.
  10. Transfer the beans to a bowl and toss with the radicchio, onion, and a few spoonfuls of the dressing.
  11. Arrange on a platter and top with additions of choice. Drizzle with more dressing, season to taste with flaky salt, and serve!

Image borrowed and recipe adapted from

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