Green Bean, Watercress and Walnut Salad

Green Bean, Watercress and Walnut Salad
Photo by Gary Moss


  • 12 ounces green beans
  • 4 bunches watercress
  • 1 tablespoon fresh parsley
  • 1 ½ cups walnuts
  • 1 ½ cups cherry tomatoes
  • ¼ cup red wine vinegar
  • 1 ½ tablespoons Dijon mustard
  • + 1 more ingredients
    • ½ cup walnut oil or olive oil

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. ...

View full recipe at Epicurious


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