Zucchini, bean & blue cheese salad with walnuts

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:

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8 Comments

A great looking salad. I learned about these zucchini ribbons from Jamie Oliver and love how they look. The combination with nuts and cheese makes a very tasty meal.

Beautiful! Totally simple and utterly delicious!

Thanks Lori and when served immediately, loads of crunch.
S x

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