Bean Salad with Walnut Dressing
“COOK BEANS FOR TWO MINUTES THEN REFRESH IN A BOWL OF ICY WATER.”
500g French green and/or yellow beans 300g broad beans
250g buffalo mozzarella
½ cup pomegranate arils
¼ cup salted capers, rinsed and patted
1 large shallot, very finely chopped
2 tbsp chives, snipped
1 tbsp Dijon mustard
2 tbsp red wine vinegar
1 garlic clove, finely crushed
2 tbsp walnuts, finely chopped, plus ½ cup walnuts extra, toasted and roughly chopped
150ml walnut oil
150ml olive oil
To make walnut dressing, put mustard, vinegar, garlic and walnuts, 2 tablespoons of warm water and freshly ground black pepper to taste in a blender. Blend until smooth.
With the motor running, add walnut oil and olive oil in a thin stream, blending until the dressing is smooth and homogenous. If it becomes too thick, dilute with a little more warm water.
Trim ends of French beans. Bring a large pot of slightly salted water to the boil.
Cook beans for 2 minutes, then refresh immediately in a bowl of icy cold water. Drain and set aside.
To prepare broad beans, remove from pods and cook for 3 minutes in gently boiling salted water. Drain, refresh in cold water. When cool to touch, flick off tough outer skins.
Tear buffalo mozzarella into bite-sized pieces. Place French beans on a platter and sprinkle over broad beans, pomegranate arils and toasted walnuts. Arrange mozzarella on top.
Sprinkle with capers, shallot and chives. Accompany with walnut dressing on the side.