Salad With Warm Green Beans And Walnuts

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Salad With Warm Green Beans And Walnuts

 

1/2 pound mixed winter lettuces

12 sprigs fresh chervil or 1 tablespoon chopped fresh parsley

2 tablespoons chopped fresh chives

1 teaspoon salt

1/2 pound green beans, trimmed

1/2 cup coarsely chopped walnuts

radishes for garnish

 

Dressing:

3 tablespoons balsamic vinegar

1 1/2 teaspoons dijon mustard

1 small garlic clove, minced or pressed

1/4 teaspoon dried tarragon

salt to taste

black pepper, freshly ground to taste

6 tablespoons sunflower or olive oil or a combination of the two

3 tablespoons walnut oil

 

Wash, dry, and toss together the lettuces, chervil or parsley, and chives.

To make the dressing, stir together the vinegar, mustard, garlic, tarragon,

salt, and freshly ground pepper. Whisk in the oils and mix well.

Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt and

blanch the beans for 1 to 2 minutes. Drain the beans and rinse briefly with cold

water. Place in a bowl.

Just before serving, toss the lettuce mixture with 1/3 of the dressing. Heat

the remaining dressing in a saucepan and add the nuts. Stir together, and when

the nuts are heated through, toss with the green beans. Place the dressed greens

on individual plates and top with the warmed dressed beans and walnuts. Garnish

with radishes and serve at once.

To prepare ahead of time: The lettuces can be washed and dried thoroughly a

day in advance and refrigerated in plastic bags.

The beans can be trimmed and blanched a day in advance. Reheat at the last

minute by dumping them into boiling water for a couple of seconds. Drain and

toss in the hot salad dressing with the nuts, as instructed in the recipe.

The dressing can be made a few hours before serving and held in or out of the

refrigerator.

Makes 4 to 6 servings.

 

 

 

 

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