LibreRecipes

Green Bean, Watercress and Walnut Salad

Rating

12 ounces green beans, trimmed, halved diagonally (about 3 cups)

1/4 cup red wine vinegar

1 1/2 tablespoons Dijon mustard

1 tablespoon minced fresh parsley

1/2 cup walnut oil or olive oil

4 bunches watercress, trimmed

1 1/2 cups walnuts, toasted, coarsely chopped (about 6 ounces)

1 1/2 cups cherry tomatoes, halved

Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer beans to large bowl of ice water to cool. Drain; pat dry. Whisk vinegar, mustard and parsley in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover beans and vinaigrette separately; chill. Rewhisk before using.) Combine beans, watercress, walnuts and tomatoes in large bowl. Toss with enough vinaigrette to coat. Season to taste with salt and pepper.