Ingrediënts: For the vinaigrette: 1 scallion. 4 tablespoons white wine vinegar. 60 ml walnut oil (or vegetable oil). Salt. black pepper,Fresh Ground. For the salad: 35 grams walnuts-about 1/3 halved. 600 grams green beans. 2 eggs. 80 grams feta cheese about 1/2 crumbled.
Prepare for the vinaigrette, mince the scallion. In a small bowl, mix the vinegar, oil, and scallion. Season to taste with salt and pepper.Heat oven to 350F. Put walnuts in a cake pan and toast, stirring once or twice, until lightly browned, about 7 minutes. Cool and then chop finely. Cook beans in a large pot of boiling, salted water until crisp-tender, about 4 minutes. Rinse under cold running water and drain thoroughly. Gently pat dry. Put eggs in a saucepan, cover with water, and bring to a simmer. Cover, remove saucepan from heat, let stand for 20 minutes, drain. Cool eggs, separate whites from yolks, and chop separately into fine dice. For serving, arrange beans on a round serving platter in a circular fashion with the ends meeting in the center. Whisk vinaigrette and spoon it evenly over the beans. Crumble the feta cheese and sprinkle it in the center of the plate. Sprinkle chopped walnuts in a circle around the cheese. Sprinkle chopped egg yolks in a circle around walnuts; then sprinkle chopped egg whites in a circle around the yolks, covering all but the outer ends of the beans. Serve at room temperature.go back to list