FAST FOOD

Green bean and walnut salad with verjuice vinaigrette

Serves 4



150 gm   each baby green beans, green beans and halved Roman beans, all trimmed, blanched and refreshed
60 gm   walnut halves, roasted and peeled
3   baby cos lettuce hearts, cut into wedges
¼ cup   coarsley chopped chives
6   hard-boiled eggs, halved
Verjuice vinaigrette
¼ cup   verjuice
¼ cup   walnut oil
2 tsp   Dijon mustard


1 For verjuice vinaigrette, whisk together verjuice, oil and mustard, then season to taste with sea salt and freshly ground black pepper.
2 For bean salad, combine all beans, cos lettuce, chives and eggs in a large bowl, add dressing, toss to coat, and serve immediately.


RECIPE Sophia Young PHOTOGRAPHY Grant Harvey STYLING Sophia Young


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