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September 25, 2007

Green bean and walnut salad with verjuice vinaigrette

Australian Gourmet Traveller fast vegetarian recipe for green bean and walnut salad with verjuice vinaigrette

Serves 4

Styling bySophia Young

Ingredients

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

Main

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.

Styling by Sophia Young