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Warm Green Bean Salad with Toasted Walnuts

Spring 2004

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


Warm Green Bean Salad with Toasted Walnuts

Makes: 6 servings, about 1 1/2 cups each

Active Time:

Total Time:

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.

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.

Nutrition

Per serving: 135 calories; 7 g fat (1 g sat, 1 g mono); 0 mg cholesterol; 16 g carbohydrates; 0 g added sugars; 4 g protein; 5 g fiber; 142 mg sodium; 827 mg potassium.

Nutrition Bonus: Vitamin A (110% daily value), Vitamin C (80% dv), Potassium (24% dv), Iron (15% dv).

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


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