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Warm Green Bean Salad With Rocket And Garden Lettuces

creative.chef's picture
Ingredients
  Diced shallots 1 1⁄2 Tablespoon
  Shelled walnut halves 1 1⁄4 Cup (20 tbs)
  Virgin olive oil 3⁄4 Cup (12 tbs)
  Balsamic vinegar 1⁄3 Cup (5.33 tbs)
  Ni oise olives 1⁄4 Cup (4 tbs)
  Haricots verts 1⁄2 Pound
  Salt To Taste
  Pepper To Taste
Directions

1. Wash and dry the mixed garden lettuces and rocket. Pinch the ends from 1/2 pound haricots verts.
2. Spread 1 1/4 cups walnut halves on a baking tray. In an oven preheated to 350° F., bake the nuts for 10-15 minutes until they are well-toasted. Remove from the oven and set aside.
3. Make the vinaigrette by combining 1 1/2 ta blespoons finely diced shallots, 3/4 cup olive oil, about 1/2 cup balsamic vinegar, and salt and pepper to taste.
4. Blanch the beans for 2 to 3 minutes in plenty of boiling salted water, or until they are crisp but tender and bright green. Drain the beans.
5. Toss the warm beans, the greens, the walnuts, and 1/4 cup Nicoise olives in enough vinaigrette to coat lightly but thoroughly. Arrange the salad on slightly warm plates and serve.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Blanching
Ingredient: 
Bean

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1 Comment

Pasta dies's picture
Yummy!I definitely need to give this a try.I've been looking for some healthier recipes that still look deli-sh and this one seems like it would fit the bill.