Green Bean and Walnut Salad

143

Ingredients:

• Green Beans – 450 gms
• Small Onion – 1, finely chopped
• Garlic – 1 clove, chopped
• Parmesan Cheese – 4 tblsp, freshly chopped
• Walnuts or Almonds – 2 tblsp, chopped, to garnish

For the Dressing:

• Olive Oil – 6 tblsp
• White Wine Vinegar – 2 tblsp
• Salt and Pepper
• Fresh Tarragon – 2 tsp, chopped

Method:

1. Top and tail the beans and leave them whole.
2. Cook for 3 to 4 minutes in salted boiling water.
3. Drain well.
4. Run under the cold tap to refresh and drain again.
5. Put into a mixing bowl and add the onion, garlic and cheese.
6. Place the dressing ingredients in a screw-top lid jar.
7. Shake well.
8. Pour the dressing over the salad and toss gently to coat.
9. Cover with clingfilm and chill for 30 minutes.
10. Remove the beans from the refrigerator 10 minutes before serving.
11. Stir and transfer to a serving dish.
12. Toast the nuts in a dry frying pan over a medium heat for 2 minutes or until they begin to brown.
13. Sprinkle the toasted nuts over the beans to garnish before serving.