Radicchio and bean cups


  • 50 g green beans, trimmed and halved crosswise
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons wine vinegar
  • 2 teaspoons wholegrain mustard
  • 1 clove garlic, crushed
  • salt and pepper
  • 2 oranges
  • 1 can red kidney beans, about 420 g, drained and rinsed
  • ½ small red onion, finely chopped
  • 1 cup (30 g) watercress sprigs, tough stalks discarded
  • 50 g bresaola or air–dried beef, cut into wide strips
  • 4 large radicchio leaves


  1. Add the green beans to a small saucepan of boiling water and cook for 2 minutes.
  2. Drain, rinse under cold water and drain again, then set aside until needed.
  3. Mix together the oil, vinegar, mustard, garlic and seasoning to taste in a large bowl.
  4. Cut the peel and pith off the oranges.
  5. Holding the fruit over the bowl of dressing to catch any juice, cut the segments from between the membranes that separate them.
  6. Add the segments to the bowl.
  7. Squeeze the remaining juice from the membranes into the dressing before discarding.
  8. Add the green beans, red kidney beans and onion to the dressing and toss together.
  9. Add the watercress with the bresaola or beef and toss lightly.
  10. Place a radicchio leaf on each serving plate and fill with the bean mixture.
  11. Serve at once.

Serves 4
Preparation: about 20 minutes
Cooking: NA

Source: Amazing Vegetables
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