This colorful salad makes a fine prelude to a hearty dinner. Walnut oil's distinctive flavor delivers a rich hit to the dressing. Source: EatingWell Magazine, Spring 2004

Victoria Abbott Riccardi
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Ingredients

Dressing

Salad

Directions

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

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  • 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 mache (or lettuce) among 6 salad plates. Spoon bean mixture onto the greens, sprinkle with the walnuts and serve.

Tips

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.

Nutrition Facts

111 calories; 6.7 g total fat; 0.6 g saturated fat; 141 mg sodium. 567 mg potassium; 12 g carbohydrates; 4.3 g fiber; 5 g sugar; 3.5 g protein; 3494 IU vitamin a iu; 28 mg vitamin c; 84 mcg folate; 63 mg calcium; 2 mg iron; 38 mg magnesium;

Reviews (1)

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Rating: 5 stars
03/07/2013
Amazing vegetable salad This was a wonderful salad/vegetable and I will make it again. It's worth buying the walnut oil for (I did have some on hand). The mostly ordinary ingredients came together in a surprising way. I served it with the Chicken Fricassee with Tarragon. Pros: Delicious and filling salad Read More