Green Salad with Toasted Walnuts, Walnut Oil, and Green Beans
Walnut oil can be found at most gourmet markets. Because it is more delicate than other oils, walnut oil should be refrigerated after it has been opened to keep it from going rancid.
Photography: Quentin Bacon
Martha Stewart Living, November 2002
- 6 ounces green beans, ends trimmed, halved crosswise
- 1/4 teaspoon coarse salt
- 1/2 teaspoon plus 1 tablespoon walnut oil
- 2 ounces walnut halves (about 1/2 cup), toasted and roughly chopped
- 1/2 shallot, minced (about 1 tablespoon)
- 2 teaspoons white-wine vinegar
- 4 ounces mixed salad greens
- Freshly ground pepper
- Bring a medium saucepan of water to a boil. Add beans, and cook until bright green and crisp-tender, about 2 minutes. Using a slotted spoon or tongs, transfer to a medium serving bowl. Immediately toss with the salt and 1/2 teaspoon walnut oil. Add walnuts, and transfer to a plate to cool, reserving bowl.
- Make vinaigrette: In a small bowl, combine shallot with vinegar. Whisk in remaining tablespoon walnut oil until mixture is emulsified.
- Place salad greens in reserved bowl, and add dressing. Toss well to combine, and season with pepper. Divide among four plates, and pile green beans and walnuts on top. Serve immediately.
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