“He’s a Keeper” Warm French Green Bean Salad with Toasted Walnuts & Crispy Shallots

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Yields1 Serving
Dressing:
 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
Salad:
 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:
1

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

To prepare salad:
2

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.

3

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.

4

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.

5

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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= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
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Ingredients

Dressing:
 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
Salad:
 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

Directions

To prepare dressing:
1

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

To prepare salad:
2

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.

3

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.

4

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.

5

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!

Notes

“He’s a Keeper” Warm French Green Bean Salad with Toasted Walnuts & Crispy Shallots

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