Mixed Greens and Haricots Verts with Walnut Oil Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Can be prepared in 45 minutes or less. Ingredients:
2 tablespoons white-wine vinegar |
1/3 cup walnut oil* or extra-virgin olive oil |
1/2 pound haricots verts (thin fresh green beans)*, trimmed |
1/2 pound baby lettuce, washed and spun dry |
1/2 pound frisée (french or italian curly endive)*, washed and spun dry |
2 tablespoons minced red onion |
Directions:
1. In a small jar with a tight-fitting lid combine vinegar, oil, and salt and pepper to taste and shake sealed jar until vinaigrette is emulsified. Vinaigrette may be made 1 day ahead and chilled. Bring vinaigrette to room temperature and shake before using.
2. In a saucepan of boiling salted water boil haricots verts until crisp-tender, 3 to 4 minutes, and transfer to a bowl of ice and cold water to stop cooking. Drain beans in a colander and pat dry between paper towels. Beans may be made 1 day ahead and chilled, wrapped in a paper towel in a sealable plastic bag.
3. Divide greens among 6 salad plates and top with beans. Sprinkle salads with onion and drizzle with vinaigrette.
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