Mixed Greens and Haricots Verts with Walnut Oil Vinaigrette

Name: Mixed Greens and Haricots Verts with Walnut Oil Vinaigrette
Yield: Serves 6
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; *available at specialty foods shops or produce markets, and some supermarkets

August 20, 2004

Can be prepared in 45 minutes or less.

Recipe information

Yield
Serves 6

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

*available at specialty foods shops or produce markets, and some supermarkets

Preparation

Step 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.
Step 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.
Step 3
Divide greens among 6 salad plates and top with beans. Sprinkle salads with onion and drizzle with vinaigrette.

TagsSalad French European Green Bean Bean and Legume Vegetable Leafy Greens Frisée Chicory Side Dinner Dairy Free Gluten Free Vegan Vegetarian Quick Easy 5 Ingredients or Fewer Simmer Gourmet

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