Mixed Greens And Haricots Verts With Walnut Oil Vinaigrette Recipes

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MIXED GREENS WITH WALNUT VINAIGRETTE



Mixed Greens with Walnut Vinaigrette image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

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



Mixed Greens with Walnut Vinaigrette image

Provided by Food Network

Time 10m

Yield 6 servings

Number Of Ingredients 9

1 teaspoon red wine vinegar
1/2 teaspoon Dijon mustard
1/4 cup/60 ml walnut oil
Salt and freshly ground black pepper
Lemon juice, to taste
Olive oil, to finish
6 large handfuls mixed greens (recommended: butter lettuce, frisee, rocket, radicchio, endive, romaine, mache, etc.)
2 handfuls toasted walnuts, finely chopped
Generous handful barely chopped fresh dill

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.

Nutrition Facts : Calories 117, Fat 12 grams, SaturatedFat 1 grams, Sodium 140 milligrams, Carbohydrate 2 grams, Fiber 1.5 grams, Protein 2 grams, Sugar 1 grams

MIXED GREENS AND HARICOTS VERTS WITH WALNUT OIL VINAIGRETTE



Mixed Greens and Haricots Verts with Walnut Oil Vinaigrette image

Categories     Salad     Side     Vegetarian     Quick & Easy     Low Cal     Low/No Sugar     Green Bean     Spring     Chill     Vegan     Lettuce     Boil     Gourmet

Yield Serves 6

Number Of Ingredients 7

2 tablespoons white-wine vinegar
1/3 cup walnut oil* or extra-virgin olive oil
1/2 pound haricots verts (thin Fresh green beans)*, trimmed
1/2 pound baby lettuce, washed and spun dry
1/2 pound frisée (French or Italian curly endive)*, washed and spun dry
2 tablespoons minced red onion
*available at specialty foods shops or produce markets, and some supermarkets

Steps:

  • In a small jar with a tight-fitting lid combine vinegar, oil, and salt and pepper to taste and shake sealed jar until vinaigrette is emulsified. Vinaigrette may be made 1 day ahead and chilled. Bring vinaigrette to room temperature and shake before using.
  • In a saucepan of boiling salted water boil haricots verts until crisp-tender, 3 to 4 minutes, and transfer to a bowl of ice and cold water to stop cooking. Drain beans in a colander and pat dry between paper towels. Beans may be made 1 day ahead and chilled, wrapped in a paper towel in a sealable plastic bag.
  • Divide greens among 6 salad plates and top with beans. Sprinkle salads with onion and drizzle with vinaigrette.

RADICCHIO AND HARICOT VERT SALAD WITH CANDIED WALNUTS



Radicchio and Haricot Vert Salad with Candied Walnuts image

Categories     Salad     Garlic     Leafy Green     Nut     Vegetable     Appetizer     Side     Vegetarian     Quick & Easy     Walnut     Green Bean     Winter     Vegan     Lettuce     Bon Appétit     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 8

3/4 cup walnuts
1/4 cup (packed) dark brown sugar
2 teaspoons plus 1/4 cup walnut oil
3 1/2 tablespoons seasoned rice vinegar, divided
1 garlic clove, pressed
1 head of Bibb lettuce, coarsely torn
1/2 large head of radicchio, thickly sliced
2 cups frozen haricots verts or small slender green beans, thawed

Steps:

  • Combine walnuts, sugar, 2 teaspoons oil, and 1 tablespoon vinegar in medium nonstick skillet. Stir over medium heat until syrup coats nuts thickly, about 2 minutes. Season with salt and pepper. Transfer nuts to piece of foil. Separate nuts; freeze on foil 5 minutes or cool completely at room temperature.
  • Whisk remaining 1/4 cup oil, 2 1/2 tablespoons vinegar, and garlic in large bowl. Season dressing with salt and pepper. Add Bibb lettuce, radicchio, haricots verts, and nuts; toss to coat.

MIXED GREENS, POTATO AND GREEN BEAN SALAD WITH WALNUT DRESSING RECIPE - (4.4/5)



Mixed greens, potato and green bean salad with walnut dressing Recipe - (4.4/5) image

Provided by mrivara

Number Of Ingredients 10

1 ounce walnuts (about 1/3 cup)
2 tablespoons white-wine vinegar
2 tablespoons soy plain yogurt
1 teaspoon Dijon mustard
1 teaspoon coarse salt
Freshly ground pepper
2 tablespoons walnut oil
1 1/2 pounds fingerling potatoes, cut crosswise into 1/2-inch-thick rounds
6 ounces haricots verts or other green beans, trimmed
3 ounces baby mixed greens

Steps:

  • 1. Preheat oven to 375 degrees. Place walnuts on a rimmed baking sheet. Toast in oven until fragrant, about 8 minutes. Let cool slightly. Finely chop, and set aside. 2. Whisk together vinegar, yogurt, mustard, 1/2 teaspoon salt, and the toasted nuts in a small bowl; season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Set dressing aside. 3. Bring a medium saucepan of water to a boil. Add potatoes, and cook until tender, about 10 minutes. Using a slotted spoon, transfer potatoes to a colander to drain. Set aside. 4. Prepare an ice-water bath; set aside. Return pan of water to a boil. Add green beans, and cook until tender and bright green, about 4 minutes. Using a slotted spoon, transfer to ice-water bath to stop the cooking. Transfer to a cutting board, and cut into 2-inch pieces. 5. Arrange arugula, potatoes, and green beans on a platter. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with dressing; toss to coat.

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