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Green bean and walnut salad with verjuice vinaigrette

You'll need

  • 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

Method

  • 01
  • For verjuice vinaigrette, whisk together verjuice, oil and mustard, then season to taste with sea salt and freshly ground black pepper.
  • 02
  • For bean salad, combine all beans, cos lettuce, chives and eggs in a large bowl, add dressing, toss to coat, and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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