This colorful salad makes a fine prelude to a hearty dinner. Walnut oil's distinctive flavor delivers a rich hit to the dressing.
Makes about 6 - 1/2 cup servings
Total Time: 30 minutes
Prep Time: 30 minutes
Ingredients:
Dressing
1. 1 shallot, minced
2. 1 tablespoon red-wine vinegar
3. 1 tablespoon Dijon mustard
4. 1/4 teaspoon salt
5. Freshly ground pepper to taste
6. 2 tablespoons walnut oil
Salad
1. 12 ounces haricots verts or green beans, stem ends trimmed
2. 2 tablespoons coarsely chopped walnuts
3. 1 1/2 cups cherry tomatoes, halved
4. 2 tablespoons chopped fresh parsley
5. 6 cups mâche or Boston lettuce, torn into bite-size pieces
Recipe Steps:
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 mâche (or lettuce) among 6 salad plates. Spoon bean mixture onto the greens, sprinkle with the walnuts and serve.
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.
Recipe Nutrition:
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