Warm Green Bean Salad with Toasted Walnuts

  • Active Time 30m
  • Total Time 30m

6 servings, about 1 1/2 cups each

This colorful salad makes a fine prelude to a hearty dinner. Walnut oil's distinctive flavor delivers a rich hit to the dressing.

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.

ingredients

  • For Dressing:
  • 1 shallot, minced
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • 2 tablespoons walnut oil
  • For Salad:
  • 12 ounces haricots verts (see Ingredient Note) or green beans, stem ends trimmed
  • 2 tablespoons coarsely chopped walnuts
  • 1 1/2 cups cherry tomatoes, halved
  • 2 tablespoons chopped fresh parsley
  • 6 cups mâche (see Ingredient Note) or Boston lettuce, torn into bite-size pieces
  • 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.


  • Mâche ("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.

directions

To prepare dressing: Whisk the shallot, vinegar, mustard, salt and pepper in a small bowl. Gradually whisk in the oil.

Cook the haricots verts (or green beans), uncovered, in a large pot of boiling water until crisp-tender; 3-4 minutes for haricots verts, 4-6 minutes for green beans. Drain, refresh under cold water and pat dry.

Toast the walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2-3 minutes. Transfer to a small bowl to cool.

To prepare salad: Combine the beans, tomatoes and parsley in a large bowl. Toss with the dressing. Divide the mâche (or lettuce) among 6 salad plates. Spoon the bean mixture onto the greens, sprinkle with the walnuts and serve.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7520

nutrition information per serving

135 calories; 7g total fat; 1g total saturated fat; 0mg cholesterol; 142mg sodium; 16g carbohydrates; 5g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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