Bean, Roquefort & Walnut salad

7 Oct

Lightly cooked green beans make a delicious salad ingredient, teamed with salty Roquefort cheese and walnuts they are divine. This protein rich salad makes a great vegetarian lunch, starter or light super while green beans are at their best from June to October.

  • Green Beans
  • Roquefort cheese, crumbled
  • Walnuts, Shelled and bashed
  • Olive oil
  • Walnut Vinegar or a light vinegar or lemon juice

Pinch the growing ends off the beans and snap them in half. Drop the beans into a pan of boiling water and cook covered for 4-5 minutes then drain and rinse under cold water. While the beans are slightly warm sprinkle on some crumbled Roquefort and walnuts, drizzle with a little olive oil and a sprinkling of walnut vinegar. Toss well to coat then sprinkle a little extra crumbled Roquefort. & nuts over the top.

Cooks Note the ratio of nuts and cheese to beans is really a matter of taste, I like lots of everything. But do use freshly shelled nuts as the oil in walnuts like other nuts tends to get an acrid nasty taste when its old.

Recipe Source The inspiration for this recipe came from The Complete Book of Vegetables, Herbs and Fruit, a great reference book on growing anything edible or useful. With this recipe I have simplified it by dropping the garlic, balsamic vinegar and seasoning as I think the fresh ingredients have enough flavour of their own. The simpler the better in my opinion.

Original post 21/6/2008


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