* Note: Lettuces, such as red chicory or radicchio, curly endive, arugula, and watercress.
Wash, dry, and toss together the lettuces, chervil or parsley, and chives.
To make the dressing, stir together the vinegar, mustard, garlic, tarragon, salt, and freshly ground pepper. Whisk in the oils and mix well.
Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt and blanch the beans for 1 to 2 minutes. Drain the beans and rinse briefly with cold water. Place in a bowl.
Just before serving, toss the lettuce mixture with 1/3 of the dressing. Heat the remaining dressing in a saucepan and add the nuts. Stir together, and when the nuts are heated through, toss with the green beans. Place the dressed greens on individual plates and top with the warmed dressed beans and walnuts. Garnish with radishes and serve at once.
To prepare ahead of time: The lettuces can be washed and dried thoroughly a day in advance and refrigerated in plastic bags.
The beans can be trimmed and blanched a day in advance. Reheat at the last minute by dumping them into boiling water for a couple of seconds. Drain and toss in the hot salad dressing with the nuts, as instructed in the recipe.
The dressing can be made a few hours before serving and held in or out of the refrigerator.
This recipe provides 4 to 6 servings.
Comments: This is a wonderful winter salad with its warm green beans and slightly sweet and nutty dressing. The dressing contrasts beautifully with the bitter lettuces.
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