Green Beans & Pecan Vinaigrette
I received this recipe from a professional caterer. This salad prepares easily in advance: Steam the beans, toast the nuts and make the dressing. Then assemble just before serving, correcting the seasonings as needed. Unlike lettuce salads, it holds up well on a buffet table.
- 1 pound green beans
- 2 tablespoons peanut oil
- 1 cup pecans, shelled
- salt, to taste
- 1/3 cup fresh lemon juice
- 1 teaspoon sugar
- 1 teaspoon Dijon mustard
- 3/4 cup corn oil
- 1/4 cup walnut oil
- pepper, to taste
Trim beans and cut into 3 inch lengths. Steam until crisply tender.
Heat peanut oil over medium heat. Add pecans and salt to taste. Toast lightly, stirring constantly. (Nuts cook quickly, be careful not to burn them.)
Whisk lemon juice, sugar, and mustard together, then slowly drizzle in corn and walnut oil until emulsified. Add salt and pepper to taste.
Lightly coat the beans with the dressing and toss in the nuts. Serve at room temperature.
Copyright © 1994-1997, Katherine Heyhoe. All rights reserved.
This Month's Global Gourmet Recipes
This Archived Page created between 1994 and 2001. Modified August 2007