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

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

HARICOTS VERTS WITH WALNUTS AND WALNUT OIL



Haricots Verts With Walnuts and Walnut Oil image

Provided by Amanda Hesser

Categories     easy, quick, weekday, side dish

Time 10m

Yield Vegetables for 2

Number Of Ingredients 5

1/3 cup walnuts, shelled
Sea salt
3/4 pound haricots verts, stems trimmed
3 tablespoons walnut oil
Coarsely ground black pepper, or grains of paradise if you have them

Steps:

  • Preheat the oven to 350 degrees. Spread the walnuts in a small baking dish. Bake until you can hear the walnuts sizzling or smell them when you open the oven door, about 5 minutes. (Set your timer!) Remove from the oven and coarsely chop. Set aside and keep warm.
  • Meanwhile, bring a large pot of water, seasoned with sea salt so that it tastes like ocean water, to a boil. Add the haricots verts and cook until they are just tender but still firm, about 4 minutes. (Don't overcook: they will continue to cook out of the water.) Drain, then spread out on a clean kitchen towel to soak up the excess water.
  • Gather the beans while hot and toss in a bowl with the warm walnuts and the walnut oil. Season generously to taste with pepper and perhaps a little more salt. Serve now or later. (They're lovely after a few hours too.)

Nutrition Facts : @context http, Calories 344, UnsaturatedFat 27 grams, Carbohydrate 15 grams, Fat 32 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 483 milligrams, Sugar 6 grams

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 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.

MIXED GREENS WITH WALNUT VINAIGRETTE



Mixed Greens with Walnut Vinaigrette image

Categories     Salad     Leafy Green     Side     No-Cook     Quick & Easy     Low Sodium     Low/No Sugar     Lemon     Raw     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 3

about 3 cups torn mixed greens such as frisée (French or Italian curly chicory), Lollo rosso or other red-leaf lettuce, and radicchio
1 tablespoon imported walnut oil
1 teaspoon fresh lemon juice

Steps:

  • In a bowl toss greens with oil, lemon juice, and salt and pepper to taste and divide salad between 2 plates.

HARICOT VERTS WITH GRAINY-MUSTARD VINAIGRETTE



Haricot Verts with Grainy-Mustard Vinaigrette image

The verdant taste of crisp-tender haricots verts (slender French green beans) combined with tangy Dijon mustard makes for a perfect picnic side dish. If you can't find haricots verts, use the thinnest green beans available.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

4 teaspoons Dijon mustard
2 teaspoons coarse-grained mustard
2 tablespoons white-wine vinegar
6 tablespoons olive oil
Coarse salt
1 1/2 pounds haricot verts, trimmed
1/2 small red onion, finely diced
Freshly ground pepper

Steps:

  • In a small bowl, whisk together mustards and the vinegar. Whisking constantly, add the oil in a steady stream; continue whisking until mixture is smooth and emulsified.
  • Prepare an ice bath; set aside. Bring a large pot of water to a boil; add salt. Add beans, and cook until crisp-tender, about 5 minutes; drain. Transfer beans to an ice bath to stop cooking; drain well.
  • Toss beans with onion and vinaigrette. Season with salt and pepper. Serve at room temperature.

CITRUS HARICOTS VERTS



Citrus Haricots Verts image

Make and share this Citrus Haricots Verts recipe from Food.com.

Provided by PalatablePastime

Categories     Oranges

Time 23m

Yield 4 serving(s)

Number Of Ingredients 10

1 bunch fresh French haricots vert or 1 bunch green beans, washed
2 tablespoons olive oil
1 garlic clove, minced
1 teaspoon finely grated orange zest
2/3 cup water
1 navel orange, segmented without membrane
1 red grapefruit, segmented without membrane
1 teaspoon sugar
2 tablespoons cold butter
salt and pepper

Steps:

  • Trim ends from beans. Heat olive oil in a large sauté pan over medium high heat. Add beans and toss to coat. Add garlic and orange zest and sauté 1 minute. Add 2/3 cup water and simmer beans uncovered until almost all the water has evaporated, about 4 minutes. Remove beans from pan onto serving dish. Note that haricots verts will cook faster than regular green beans.
  • Add orange and grapefruit segments and stir gently to warm through - juices will come out. When juices begin to simmer, stir in sugar and remove from heat. Stir in cold butter in small pieces, until melted. Season to taste and spoon over beans.

Nutrition Facts : Calories 159.2, Fat 12.7, SaturatedFat 4.6, Cholesterol 15.3, Sodium 42.3, Carbohydrate 12.4, Fiber 1.8, Sugar 8.3, Protein 0.9

MIXED GREENS WITH SHALLOT VINAIGRETTE



Mixed Greens with Shallot Vinaigrette image

This simple salad highlights the freshness of the vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

1 shallot, finely chopped
1 teaspoon Dijon mustard
2 tablespoons sherry vinegar
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons walnut oil
2 heads red oakleaf lettuce, cores removed, torn into pieces
1 head butterhead lettuce, core removed, torn into pieces
2 tablespoons fresh thyme, leaves
2 cups (1 pint) cherry tomatoes, halved

Steps:

  • Place shallots, mustard, vinegar, parsley, salt, and pepper in a medium bowl, and whisk to combine. Still whisking, slowly add walnut oil. Just before serving, toss with greens, thyme, and tomatoes.

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