Green Bean, Watercress and Walnut Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
12 ounces green beans, trimmed, halved diagonally (about 3 cups) |
1/4 cup red wine vinegar |
1 1/2 tablespoons dijon mustard |
1 tablespoon minced fresh parsley |
1/2 cup walnut oil or olive oil |
4 bunches watercress, trimmed |
1 1/2 cups walnuts, toasted, coarsely chopped (about 6 ounces) |
1 1/2 cups cherry tomatoes, halved |
Directions:
1. Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer beans to large bowl of ice water to cool. Drain; pat dry. Whisk vinegar, mustard and parsley in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover beans and vinaigrette separately; chill. Rewhisk before using.) Combine beans, watercress, walnuts and tomatoes in large bowl. Toss with enough vinaigrette to coat. Season to taste with salt and pepper.
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