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Green Bean Salad with Walnuts, Dates and Roquefort

Green Bean Salad with Walnuts, Dates and Roquefort

This green bean salad is the best! Perfectly cooked green beans are tossed with marinated Medjool dates, toasted walnuts, and Roquefort blue cheese. A terrific combo for a delicious green bean side dish. that can be served for any occasion. Recipe yields 4-6 side servings.

Course Salad, Side Dish
Category Mediterranean
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 309 kcal
Autor Elle

Ingredients

For the salad:

  • 500 g fresh green beans, trimmed
  • small pinch chili flakes
  • 35 g toasted walnuts, chopped
  • 35 g crumbled Roquefort blue cheese, more, if desired

For the dressing:

  • 1 tablespoon white balsamic vinegar, divided
  • 4 dates Medjool, pitted and chopped
  • ½ small red onion, finely chopped
  • Pinch of coarse sea salt
  • 2 tablespoons extra-virgin olive oil

Method

  1. Place 1/2 tablespoon white balsamic vinegar, the chopped dates and onions in a small bowl. Add a small pinch of salt and mix well. Leave to marinate for 10 minutes. Then add remaining vinegar and olive oil to the bowl.
  2. Meanwhile, blanch the green beans. Bring a large pot of water to a gentle boil. Once boiling, add the green beans and cook until bright green and crisp tender (3 to 4 minutes, depending on size/type of green bean). Immediately drain the green beans in a colander and plunge them into ice cold water to stop the cooking process. Let them chill in the bath for 5 minutes. Pat the beans dry with a clean kitchen towel.
  3. Place the beans in a bowl season with a light sprinkle of salt and pepper. Pour over the dressing. Add a pinch of chili flakes. Toss and transfer to serving plate. Top with the crumbled blue cheese and walnuts. Serve and enjoy!

Notes

To toast the walnuts: There are two ways to toast walnuts: in the oven and on the stovetop. Both methods work very well., You can toast them in the oven at 190°C for 5 minutes or on the stovetop in a dry skillet over medium-high heat. Add the walnuts to the hot, dry pan, only toasting as many walnuts as fit in the pan in a single layer. Cook, stirring frequently until the walnuts start to lightly brown and they smell toasted, about 5 minutes. Transfer the walnuts to a plate where they can cool before chopping.