Cooks in: 1h
Levels: Easy
Serves: 4
List of Ingredients
- 1 cucumber
- 5 OZ. of green beans
- 5 OZ. of leaf lettuce
- 4 1/2 OZ. of fresh borlotti beans, shelled
- 4 1/2 C. of red radicchio
- 4 OZ. of red and green grapes
- 3 OZ. of frisée (curly endive)
- 8 blackberries
- Rosemary
- Celery
- Carrots
- Shelled walnuts
- Vinegar
- Salt
- Extravirgin olive oil
Method
1
Cook the borlotti beans in plenty
2
of salted boiling water with 1/2 carrot, 1 stalk of celery and 1 sprig of rosemary for 30 minutes; let cool in the cooking water.
3
Peel the cucumber, cut lengthwise into 4 sections, remove the center with the seeds and cut into chunks. Top and tail the green beans and cook in plenty of salted water for 4-5 minutes. Wash the radicchio and lettuces and tear the leaves. Cut the blackberries and larger grapes in half. Combine all the vegetables with the fruit, dress with oil, salt and vinegar; top with walnut pieces and serve.