Recipe information
Yield
Makes 10 Servings
Ingredients
12
ounces green beans, trimmed, halved diagonally (about 3 cups)
1
/4 cup red wine vinegar
1
1/2 tablespoons Dijon mustard
1
tablespoon minced fresh parsley
1
/2 cup walnut oil or olive oil
4
bunches watercress, trimmed
1
1/2 cups walnuts, toasted, coarsely chopped (about 6 ounces)
1
1/2 cups cherry tomatoes, halved
Need to make a substitution?
Preparation
Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer beans to large bowl of ice water to cool. Drain; pat dry. Whisk vinegar, mustard and parsley in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover beans and vinaigrette separately; chill. Rewhisk before using. Combine beans, watercress, walnuts and tomatoes in large bowl. Toss with enough vinaigrette to coat. Season to taste with salt and pepper.