Arugula and Green Bean Salad with Walnut Oil Dressing


  • 1 large shallot, chopped
  • 1/4 cup walnut oil or olive oil
  • 1 tablespoon Champagne vinegar or white wine vinegar

    • 1 pound slender green beans, trimmed
    • 4 ounces arugula (about 8 cups)
    • 3 hard-boiled eggs, peeled, coarsely chopped


    The Walnut Oil Adds A Distinctive Flavor Here. You Can Substitute Olive Oil And Just Sprinkle Toasted Walnuts Over Each Serving.

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