With this salad I put together two of my favourite vegetables – the zucchini and the green bean. The crumbled blue cheese and chopped walnuts take it to another level.
In keeping with the whole walnut vibe, I made the dressing using walnut oil. I haven’t used this ingredient much and find the flavour subtle and warm, working beautifully in a vinaigrette.
I wanted to use lemon instead of vinegar because I love zesty green beans. Dijon is must and a small addiction for me. A dash of honey gives it a smattering of sweetness which I feel it needs.
This salad only takes a few minutes to make. Work out quantities based on how many people you need to feed.
- use roughly equal parts shaved zucchini ribbons to green beans (stalks trimmed)
- blue cheese crumbled (about 40 g per portion) – I used Simonsberg Simonzola
- roughly chopped raw walnuts ( a small handful per portion)
Dressing (this will be enough for a portion to serve 2 people)
- 3T walnut oil
- 1T lemon juice
- 1/2 t Dijon mustard
- 1/2t honey
- salt and pepper
Bring a pot of water to the boil and blanch the beans for 3 minutes. Drain and shock with ice water. I rinse under a cold tap in a colander and then empty an ice tray of ice over the beans and allow them to cool.
Shave the zucchini using a wide flat vegetable peeler. Mix all the dressing ingredients a jar or bowl. Toss the beans, zucchini and dressing together and arrange on a flat plate or platter. Crumble over the blue cheese and sprinkle over the nuts. Add a little more salt and freshly ground black pepper to serve.
A few other recipes using these two incredible vegetables:
- feta and zucchini fritters
- crispy & spicy vegetable tempura
- zesty zucchini quesadillas
- zucchini and basil fritters with stracciatella cheese
I look forward to connecting with you again in the future.
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