Warm French Green Bean Salad with Toasted Walnuts & Shallots

By Jackie DeKnock  ,

October 28, 2015

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  • Yields: 6 servings, about 1 1/2 cups each



1 shallot, minced

1 tablespoon red-wine vinegar

1 tablespoon Dijon mustard

1/4 teaspoon sea salt

Freshly ground pepper, to taste

2 tablespoon extra virgin olive oil


2 cups haricots verts (green beans - always impressive to say in French), stem ends trimmed only – not both ends!

2 tablespoons coarsely chopped walnuts

2 tablespoons chopped fresh parsley

6 cups mixed baby greens, torn into bite-size pieces

Garnish Crispy Fried Shallots:

Grape seed oil, for frying (or use another oil with a high smoke point if possible)

2 shallots, thinly sliced

Dusting of flour


To prepare dressing:

Whisk shallot, vinegar, mustard, salt and pepper in a small bowl. Gradually whisk in oil.

To prepare salad:

Cook haricots verts, uncovered, in a large pot of boiling water until crisp-tender; 4 to 6 minutes 4 Minutes. Drain, refresh under cold water and pat dry.

Toast walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes 2 Minutes. Transfer to a small bowl to cool.

Dredge shallots in flour to lightly coat. Add grape seed oil to the 'walnut' skillet and heat to a medium-high temperature. Add shallots and fry until crisp and slightly brown. Remove to a paper towel to absorb oil.

Combine the beans and parsley in a bowl. Toss with the dressing. Divide lettuce among 6 salad plates. Spoon bean mixture onto the greens, sprinkle with the walnuts and crispy fried shallots and serve. Your future husband will love these veggies!

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