This is a development of a bean salad with walnuts by Mr Stein. I find walnuts can be a bit strenuous at times and thought the gentler flavout of pecans would give a more appealing result; they still go perfectly well with walnut oil. Since I also had some wonderful, juicy summer garlic, I couldn’t resist the addition of a little garlic combined with the sweetness of white balsamic vinegar to complete the dressing.
Planning
| serves: | 4 |
| preparation time: | 20 mins |
| cooking time: | 3 mins |
Ingredients
- 250g fine green beans, trimmed & halved
- 50g shelled pecan nuts, roughly chopped
- 1 very small clove garlic, crushed with salt
- 1 tsp white balsamic vinegar
- 1 tbs walnut oil
- salt & pepper
Method
Cook the beans in boiling, salted water until they are slightly tender but retain some bite. This will take about 2 – 3 minutes depending upon thickness. Refresh them in cold water to arrest their cooking and let them cool completely Dry them, either in a clean tea towel or salad spinner.
Mix the crushed garlic with the white balsamic vinegar, then add the walnut oil. Add a few grindings of black pepper and a little salt if necessary (it depends how much salt you used to crush the garlic). Shake the dressing together.
Mix the beans and chopped pecans in a bowl and ad the dressing just before you are ready to serve.
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