CRUNCHY BEAN, PEA AND WALNUT SALAD
Crunchy Green Bean, Pea and Walnut Salad is a great addition to you table in spring and summer.
Prep Time30 mins
Total Time30 mins
- 2 cups Green beans, fresh, ends trimmed
- 1 cup English Peas, fresh or frozen, shelled
- 1 cup Sugar snap peas, ends trimmed
- 1/2 teaspoon sea salt
- 1/4 cup walnuts
- 4 tbsp leek, sliced thin, white part only
- 3 tablespoons flat leaf parsley, chopped fine
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon lemon pepper
- 1 teaspoon honey
PREPARE THE BEANS AND PEAS
Prepare a medium-sized bowl of ice water to have ready to blanch the beans and peas.
Place the beans and peas in a large saucepan with lid, add 1/2 cup water plus 1/2 teaspoon sea salt, and cook covered on medium high heat
Boil for 4-6 minutes on medium high heat. The cooking time may vary, so note that you want the beans to be crisp but cooked which should take no more than 6 minutes total.
Drain and then submerge the beans and peas in the ice water bowl you set aside to completely stop the cooking process and set the color. Let the beans and peas sit in the ice bath for about 3 minutes, then drain again and pat dry carefully with a clean dish towel or paper towel. Set aside.
TOAST THE WALNUTS
Place the walnuts in a medium-sized, non-stick, dry saute skillet and toast on medium-high heat, stirring occasionally about 4 minutes until lightly toasted. Remove from pan and cop finely on a cutting board, set aside.
MAKE THE VINAIGRETTE
Whisk together the olive oil and red wine vinegar, mustard, sea salt, lemon pepper and honey in a medium sized bowl. Set aside until ready to compile the salad.
TO PLATE THE SALAD
Serve the salad family style on a large platter by plating the beans and peas on the platter first, then sprinkle with the walnuts, leeks and parsley and drizzle with the vinaigrette. Or use this method to individually plate each salad.
Keep the components separate until ready to serve, its better to dress this salad right before serving.
When trimming the green beans, I like to keep them 2-3" long
The components of this salad can be made an hour or so ahead, but plate and dress the salad at the time of serving.
Try this with hazelnuts or whole pecans instead of walnuts if you like.
Calories: 216kcal | Carbohydrates: 16g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Sodium: 614mg | Potassium: 329mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1422IU | Vitamin C: 42mg | Calcium: 60mg | Iron: 2mg