Lunch: Radicchio, Haricots Verts, and Sweet Lettuce Salad

Recipe by David Bonom Bitter radicchio, balanced by salt, prosciutto, and walnut oil, finds a place in this well-rounded salad that features all five major tastes. Substitute extra-virgin olive oil for walnut oil, if you prefer.

This recipe includes fertility superfoods such as:

Honey

Health and fertility benefits of Radicchio, Haricots Verts, and Sweet Lettuce Salad

One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

2 cups (2-inch) cut haricots verts
1 tablespoon walnut oil
1 tablespoon balsamic vinegar
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon grated orange rind
1/2 teaspoon Dijon mustard
4 cups torn Boston lettuce
2 cups (1-inch) cubed sourdough bread (about 4 ounces), toasted
1 cup shredded radicchio
3/4 cup chopped prosciutto (about 2 ounces)
1/2 cup orange sections

Instructions

Cook haricots verts in boiling water 2 minutes or until crisp-tender. Drain and rinse with cold water; drain.
Combine oil, balsamic vinegar, honey, salt, orange rind, and Dijon mustard in a large bowl; stir well with a whisk. Add haricots verts, lettuce, and remaining ingredients to bowl; toss gently to coat.

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