Fall Salad ~ Greens, Nuts and Fruits with a Pickled Radish and Apple Vinaigrette
A Restaurant Quality Salad! A creative mix of Butter Lettuce, Roasted Green Beans, Aged Italian Cheese, Pistachios, Figs and Watermelon…
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Plate
- Spoon
Ingredients
- 1 medium head butter lettuce, organic, cleaned and dried (about 4 cups)
- 1 ½ cups fresh green beans, trimmed (about 1/2 pound)
- 1 teaspoon extra virgin olive oil
- 1 pinch salt and pepper, I like Maldon salt, larger crystals, slightly crushed
- ⅓ cups crumbly aged Italian cheese*, crumbled (such as "Pecorino Gigante")
- 1 small watermelon radish, peeled, sliced very thinly
- 8 small dried figs, sliced
- 4 tablespoons shelled pistachios, coarsely chopped
- 1 recipe Pickled Radish and Apple Vinaigrette, see recipe
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