Warm Green Bean Salad with Toasted Walnuts
This colorful salad makes a fine prelude to a hearty dinner. Walnut oil's distinctive flavor delivers a rich hit to the dressing.
Prep Time:
30 mins
Total Time:
30 mins
Servings:
6 servings, about 1 1/2 cups each
Ingredients
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1 shallot, minced
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1 tablespoon red-wine vinegar
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1 tablespoon Dijon mustard
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1/4 teaspoon salt
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Freshly ground pepper, to taste
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2 tablespoons walnut oil
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12 ounces haricots verts, (see Ingredient Note) or green beans, stem ends trimmed
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2 tablespoons coarsely chopped walnuts
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1 1/2 cups cherry tomatoes, halved
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2 tablespoons chopped fresh parsley
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6 cups mache, (see Ingredient Note) or Boston lettuce, torn into bite-size pieces
Directions
1.
To prepare dressing: Whisk shallot, vinegar, mustard, salt and pepper in a small bowl. Gradually whisk in oil.
2.
Cook haricots verts (or green beans), uncovered, in a large pot of boiling water until crisp-tender; 3 to 4 minutes for haricots verts, 4 to 6 minutes for green beans. Drain, refresh under cold water and pat dry.
3.
Toast walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
4.
To prepare salad: Combine the beans, tomatoes and parsley in a large bowl. Toss with the dressing. Divide mache (or lettuce) among 6 salad plates. Spoon bean mixture onto the greens, sprinkle with the walnuts and serve.
Tips:
Ingredient Notes: Haricots verts is simply French for "green beans." However, the term is often used for the very slender beans, also called French beans, found in produce markets.
Mache ("mosh"), also known as lamb's lettuce or corn salad, is a tangy green that resembles watercress. Popular in Europe, it is enjoyed in the first salads of spring. Look for it in specialty stores and farmers' markets.
MAKE AHEAD TIP: Cover and refrigerate the dressing (Step 1) for up to 2 days. Blanch beans (Step 2) up to 8 hours ahead; store in the refrigerator in a plastic bag lined with paper towels.
Nutrition information
Calories 135, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Sodium 142 mg, Carbohydrate 16 g, Fiber 5 g, Protein 4 g, Potassium 827 mg. Daily Values: Vitamin A 110%, Vitamin C 80%, Iron 15%. Exchanges: Vegetable 2.5, Fat 1.5
Percent Daily Values are based on a 2,000 calorie diet
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