Green bean and endive salad
Pickled walnuts and an orange dressing add a festive note to this fresh, summery side dish.
This is an easy dish to scale up when feeding a crowd.
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|200 g||Green beans|
|2||Endive, also known as witloof or chicory|
|50 ml||White wine vinegar|
|100 ml||Freshly squeezed orange juice|
|100 ml||Olive oil|
|4||Pickled walnuts, drained and chopped|
- In a small pot, reduce the orange juice, vinegar and sugar by two thirds, set aside to cool. Once cool, whisk in the olive oil.
- Blanch the green beans in a pot of boiling salted water until tender, remove and plunge into ice water to stop the cooking process. Drain when cold, then split the beans in half at the seam with your fingers.
- Remove the bottom 5mm off the endives and split in half down the centre. Cut them finely on a diagonal.
- Place the beans, walnuts and endive in a salad bowl, season with salt and pepper, drizzle with the orange dressing and toss together.