Warm French Green Bean Salad with Toasted Walnuts & Shallots
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Whisk shallot, vinegar, mustard, salt and pepper in a small bowl. Gradually whisk in oil.
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!
Gourmet Safari Rating Scales
Kitchen Confidence Rating Scale:
We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!
Budget Rating Scale:
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= Spam (aka low budget)
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= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)
Ingredients
Directions
Whisk shallot, vinegar, mustard, salt and pepper in a small bowl. Gradually whisk in oil.
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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