Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 6
Ingredients
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
Preparation
Step 1
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.
Step 2
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.
Step 3
Divide greens among 6 salad plates and top with beans. Sprinkle salads with onion and drizzle with vinaigrette.
