This colorful salad makes a fine prelude to a hearty dinner. Walnut oil’s distinctive flavor delivers a rich hit to the dressing.The satisfying crunch of walnuts gives a helping of salad greens added dimension and makes a wonderfully robust combination. This hearty salad is a great addition to any table.
Green Bean and Walnut Salad
1 clove garlic, chopped
1 Small onion, finely chopped
450 g/1 lb Green beans
4 tablespoon Freshly grated Parmesan cheese
2 tablespoon Chopped walnuts or almonds, to garnish
6 tablespoon Olive oil
2 tablespoon White wine vinegar
2 teaspoon Chopped fresh tarragon
Salt and pepper
Top and tail the beans, but leave them whole. Cook for 3-4 minutes in salted boiling water. Drain well, run under the cold tap to refresh and drain again. Put into a mixing bowl and add the onion, garlic and cheese.
Place the dressing ingredients in ajar with a screw-top lid. Shake well. Pour the dressing over the salad and toss gently to coat. Cover with cling film and chill for at least 30 minutes. Remove the beans from the refrigerator 10 minutes before serving. Give them a quick stir and transfer to serving dishes.
For a crunchier salad, serve it soon after adding the dressing; for a more piquant flavor, make it the day before to allow the green beans to soak up the flavors of the garlic, onions, and walnut. This is an excellent salad to go with for all your summer barbeques.