Fast Recipes

Green bean and walnut salad with verjuice vinaigrette

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

By Sophia Young
  • Serves 4
  • Print


  • 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.