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Warm Green Bean Salad With Rocket And Garden Lettuces

creative.chef's picture
  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

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

Side Dish

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Average: 4.2 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2600 Calories from Fat 2285

% Daily Value*

Total Fat 255 g392%

Saturated Fat 20.7 g103.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 829 mg34.5%

Total Carbohydrates 54 g17.9%

Dietary Fiber 16.5 g66%

Sugars 20.2 g

Protein 23 g45.1%

Vitamin A 10.9% Vitamin C 10.7%

Calcium 26.4% Iron 24.9%

*Based on a 2000 Calorie diet

1 Comment

Pasta dies's picture
Warm Green Bean Salad With Rocket And Garden Lettuces Recipe