Show Image Print Now

Warm Green Bean Salad with Toasted Walnuts

http://www.eatingwell.com/recipes/warm_green_bean_salad_with_toasted_walnuts.html

From EatingWell:  Spring 2004

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

6 servings, about 1 1/2 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

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

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

Preparation

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.

Nutrition

Per serving : 135 Calories; 7 g Fat; 1 g Sat; 1 g Mono; 0 mg Cholesterol; 16 g Carbohydrates; 4 g Protein; 5 g Fiber; 142 mg Sodium; 827 mg Potassium

Exchanges: 2 1/2 vegetable, 1 1/2 fat

Tips & Notes

• 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.

• 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.