From Worldwide Recipes: I highly recommend you use a nice nut oil to dress this salad, but if you don't have any a good olive oil will do just fine.
Pine Nut and Green Bean Salad
1 lb (450 g) green beans (haricots), trimmed 1 bunch (about 12) radishes, sliced 2 oranges, peeled and cut into segments (supremes) 1 bunch watercress 3 Tbs (45 ml) hazelnut, almond, or walnut oil 1 Tbs (15 ml) white wine vinegar Salt and freshly ground pepper to taste 1/2 cup (125 ml) pine nuts, toasted
Cook the green beans in boiling salted water just until tender, 2 to 3 minutes. Drain and rinse under running cold water. Combine the beans, radishes, orange segments, and watercress in a mixing bowl. Whisk together the oil, vinegar, salt, and pepper and toss with the other ingredients. Sprinkle with toasted pine nuts and serve immediately. Serves 4 to 6.
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