Green bean and walnut salad with verjuice vinaigrette


  • Serves 4 people

  • 150 gm each baby green beans, green beans and halved Roman beans, all trimmed, blanched and refreshed
  • 60 gm walnut halves, roasted and peeled
  • 3 baby cos lettuce hearts, cut into wedges
  • ¼ cup coarsley chopped chives
  • 6 hard-boiled eggs, halved
  • Verjuice vinaigrette
  • ¼ cup verjuice
  • ¼ cup walnut oil
  • 2 tsp Dijon mustard
01   For verjuice vinaigrette, whisk together verjuice, oil and mustard, then season to taste with sea salt and freshly ground black pepper.
02   For bean salad, combine all beans, cos lettuce, chives and eggs in a large bowl, add dressing, toss to coat, and serve immediately.
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