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Arugula and Green Bean Salad with Walnut Oil Dressing

4.4

(13)

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Arugula and Green Bean Salad with Walnut Oil DressingPascal Andre

The walnut oil adds a distinctive flavor here. You can substitute olive oil and just sprinkle toasted walnuts over each serving.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1 large shallot, chopped
1/4 cup walnut oil or olive oil
1 tablespoon Champagne vinegar or white wine vinegar
1 pound slender green beans, trimmed
4 ounces arugula (about 8 cups)
3 hard-boiled eggs, peeled, coarsely chopped

Preparation

  1. Step 1

    Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper.

    Step 2

    Cook green beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain. Refresh under cold running water. Drain well. Transfer to large bowl. Add arugula and half of eggs. Drizzle with dressing; toss to coat. Top with remaining eggs.

TagsSaladShallotVegetableGreen BeanBean and LegumeArugulaLeafy GreensSideLunchDinnerGluten FreeDairy FreeNut FreeVegetarianQuickEasySimmerBon Appétit
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