Looking for a change of pace from lettuce-based salads? Here's an enticing salad that will add interest to any meal. Green beans and walnuts are a lovely combination, and the earthy bite of goat cheese balances the richness of the nut oil. Good-quality walnut oil is worth the investment. La Tournagelle and La Nogalera are two excellent brands, both with a warm, pronounced walnut flavor.
Prep time: 0 min | Total time: 0 min | 4 Servings
green beans (trimmed)
minced fresh flat leaf parsley
Sea salt (to taste)
freshly ground pepper (to taste)
crumbled chevre (goat cheese)
chopped toasted walnut pieces
Bring a large pot of water to a boil and add the salt. Add the beans and cook over high heat until crisp-tender, 4 to 6 minutes. Drain immediately and transfer the beans to a large bowl. Toss with the walnut oil to coat all surfaces. Add the parsley, salt, and pepper, and toss again.
Divide the beans among 4 salad plates. Scatter some of the crumbled cheese and walnuts over each serving. Serve warm or at room temperature for the best flavor.
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