Walnut oil can be found at most gourmet markets. Because it is more delicate than other oils, walnut oil should be refrigerated after it has been opened to keep it from going rancid.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Bring a medium saucepan of water to a boil. Add the beans, and cook until bright green and crisp-tender, about 2 minutes. Using a slotted spoon or tongs, transfer to a medium serving bowl. Immediately toss with the salt and 1/2 teaspoon walnut oil. Add the walnuts, and transfer to a plate to cool, reserving the bowl.
Step 2
Make the vinaigrette: In a small bowl, combine the shallot with the vinegar. Whisk in the remaining tablespoon walnut oil.
Step 3
Place the salad greens in the reserved bowl, and add the dressing. Toss well to combine, and season with pepper. Divide among 4 plates, and pile the green beans and walnuts on top. Serve immediately.
Fit to eat recipe
Step 4
(Per serving)
Step 5
Calories: 141
Step 6
Fat: 6g
Step 7
Cholesterol: 0mg
Step 8
Carbohydrate: 6g
Step 9
Sodium: 123mg
Step 10
Protein: 5g
Step 11
Fiber: 3g
