Mixed Greens And Haricots Verts With Walnut Oil Vinaigrette

Course : Salads
Serves: 6
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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 frisee (French or Italian curly endive)* washed and spun dry
2 Tablespoons minced red onion

Preparation / Directions:

*available at specialty foods shops or produce markets, and some supermarkets 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. 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. Divide greens among 6 salad plates and top with beans. Sprinkle salads with onion and drizzle with vinaigrette. Can be prepared in 45 minutes or less.


Nutritional Information:

8 Calories (kcal); trace Total Fat; (3% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium

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