Green bean and walnut salad
Australian Gourmet Traveller Russian Easter side dish recipe for green bean and walnut salad
- 15 mins preparation
- 15 mins cooking
- Serves 6
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Ingredients
- 750 gm green beans, trimmed
- 60 gm walnuts
- ¾ cup (loosely packed) flat-leaf parsley leaves
- 3 cloves of garlic
- 40 ml cider vinegar (2 tbsp)
- 40 ml each of walnut and sunflower oil (2 tbsp)
- 1 tsp brown sugar
Method
Main
- 1Bring a large saucepan of salted water to the boil, add beans, reduce heat to medium and simmer until just tender (about 3-4 minutes). Drain and refresh under cold running water, then pat dry with a tea towel.
- 2Meanwhile, preheat oven to 180C. Spread walnuts on an oven tray and roast until golden (about 7 minutes), then cool.
- 3Using a food processor, pulse walnuts, parsley and garlic until finely chopped. Transfer to a large bowl and stir through remaining ingredients. Add beans, season to taste with sea salt and freshly ground black pepper and serve.