Warm Green Bean Salad with Toasted Walnuts
Yield: 6 servings, about 1 1/2 cups each
Total Time: 30 minutes
Prep Time: 30 minutes
To Make Ahead: 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.
- 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
- 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
- To prepare dressing: Whisk shallot, vinegar, mustard, salt and pepper in a small bowl. Gradually whisk in oil.
- 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.
- 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.
- To prepare salad: Combine the beans, tomatoes and parsley in a large bowl. Toss with the dressing. Divide mâche (or lettuce) among 6 salad plates. Spoon bean mixture onto the greens, sprinkle with the walnuts and serve.
Recipe Tips & Notes:
- 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.
Per serving: 135 calories; 7 g fat (1 g saturated fat, 1 g mono unsaturated fat); 0 mg cholesterol; 16 g carbohydrates; 4 g protein; 5 g fiber; 142 mg sodium; 827 mg potassium
© 2009 Eating Well Inc. Photo by Ken Burris