Best 6 Mixed Greens And Haricots Verts With Walnut Oil Vinaigrette Recipes

MIXED GREENS WITH WALNUT VINAIGRETTE

Steps:

• Cook 6 sliced garlic cloves in 1/4 cup olive oil over low heat until golden, 8 minutes. Remove from the heat and stir in 3 tablespoons each chopped walnuts and sun-dried tomatoes (not oil-packed); let cool. Stir in 2 tablespoons red wine vinegar and season with salt and pepper. Toss with 1 small head each torn Bibb and red-leaf lettuce.

MIXED GREENS WITH WALNUT VINAIGRETTE

Steps:

• In a small bowl, whisk together the vinegar and mustard. Whisk in the walnut oil, drop by drop. Season the vinaigrette with salt and pepper. If acid is needed, add lemon juice. If more oil needed, add olive oil.
• Tear the greens into large bite-size pieces in a flat bowl. Add the nuts and dill. Just before serving, add only enough dressing to coat lightly when tossed. Toss and serve.

POTATO SALAD WITH HARICOTS VERTS, ROQUEFORT AND WALNUTS

Steps:

• To make potato salad:
• Preheat oven to 450°F. Mix potatoes and 3 tablespoons vinaigrette in large baking dish. Roast 20 minutes. Reduce oven temperature to 375°F. and continue roasting until potatoes are tender, stirring occasionally, about 50 minutes. Transfer to large bowl and cool slightly. Mix in 3 tablespoons vinaigrette and 1/3 cup Roquefort cheese. Season to taste with salt and pepper.
• Cook haricots verts in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold water to cool; drain well. Transfer to medium bowl. Mix in 3 tablespoons cheese, 2 tablespoons vinaigrette and walnuts. Season with salt and pepper.
• Arrange beans on platter. Mound potatoes in center of platter atop beans. Sprinkle with remaining cheese.

HARICOTS VERTS WITH MUSTARD VINAIGRETTE

Steps:

• Bring a large saucepan of water to a boil. Prepare an ice-water bath. Add salt to boiling water, then add haricots verts; cook just until beans are bright green all over, 1 to 2 minutes.
• Drain beans; rinse immediately with cold water. Transfer to ice-water bath. When chilled completely, drain; pat dry.
• Put shallot and vinegar in a small bowl; season with salt and pepper. Let stand 15 minutes. Whisk in mustard. Whisking constantly, pour in oil in a slow, steady stream until emulsified. Set aside until ready to dress beans; whisk before using.

HARICOTS VERTS WITH WALNUTS AND WALNUT OIL

Steps:

• Preheat the oven to 350 degrees. Spread the walnuts in a small baking dish. Bake until you can hear the walnuts sizzling or smell them when you open the oven door, about 5 minutes. (Set your timer!) Remove from the oven and coarsely chop. Set aside and keep warm.
• Meanwhile, bring a large pot of water, seasoned with sea salt so that it tastes like ocean water, to a boil. Add the haricots verts and cook until they are just tender but still firm, about 4 minutes. (Don't overcook: they will continue to cook out of the water.) Drain, then spread out on a clean kitchen towel to soak up the excess water.
• Gather the beans while hot and toss in a bowl with the warm walnuts and the walnut oil. Season generously to taste with pepper and perhaps a little more salt. Serve now or later. (They're lovely after a few hours too.)

HARICOT VERTS WITH GRAINY-MUSTARD VINAIGRETTE

Steps:

• In a small bowl, whisk together mustards and the vinegar. Whisking constantly, add the oil in a steady stream; continue whisking until mixture is smooth and emulsified.
• Prepare an ice bath; set aside. Bring a large pot of water to a boil; add salt. Add beans, and cook until crisp-tender, about 5 minutes; drain. Transfer beans to an ice bath to stop cooking; drain well.
• Toss beans with onion and vinaigrette. Season with salt and pepper. Serve at room temperature.