GREEN BEAN, WATERCRESS AND WALNUT SALAD

Green Bean, Watercress and Walnut Salad image

Yield Makes 10 servings

Number Of Ingredients 8

Previous Next

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

Steps:

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.