Arugula and Green Bean Salad with Walnut Oil Dressing |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
The walnut oil adds a distinctive flavor here. You can substitute olive oil and just sprinkle toasted walnuts over each serving. 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 |
Directions:
1. Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper.
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.
|
|