Arugula, Potato, and Green Bean Salad with Creamy Walnut Dressing

The satisfying crunch of walnuts gives a helping of salad greens added dimension; the nuts have a natural affinity for arugula, spinach, endive, and watercress.

  • Servings: 8
Arugula, Potato, and Green Bean Salad with Creamy Walnut Dressing

Source: Martha Stewart Living, April 2007

Ingredients

  • 1 ounce walnuts (about 1/3 cup)
  • 2 tablespoons white-wine vinegar
  • 2 tablespoons nonfat plain yogurt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 2 tablespoons walnut oil
  • 1 1/2 pounds fingerling potatoes, cut crosswise into 1/2-inch-thick rounds
  • 6 ounces haricots verts or other green beans, trimmed
  • 3 ounces baby arugula

Directions

  1. Preheat oven to 375 degrees. Place walnuts on a rimmed baking sheet. Toast in oven until fragrant, about 8 minutes. Let cool slightly. Finely chop, and set aside.

  2. Whisk together vinegar, yogurt, mustard, 1/2 teaspoon salt, and the toasted nuts in a small bowl; season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Set dressing aside.

  3. Bring a medium saucepan of water to a boil. Add potatoes, and cook until tender, about 10 minutes. Using a slotted spoon, transfer potatoes to a colander to drain. Set aside.

  4. Prepare an ice-water bath; set aside. Return pan of water to a boil. Add green beans, and cook until tender and bright green, about 4 minutes. Using a slotted spoon, transfer to ice-water bath to stop the cooking. Transfer to a cutting board, and cut into 2-inch pieces.

  5. Arrange arugula, potatoes, and green beans on a platter. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with dressing; toss to coat.

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