My lovely French friend taught me this Green Bean, Goats Cheese and Walnut Salad recipe years ago. She is a very talented cook and has an excellent knack for taking a few simple but good quality ingredients and turning them into something truly delicious. When she initially made this Green Bean Salad for me she used Feta not Goat cheese and dressed the beans only in a little olive oil but like all dishes over time you tweak and change them a little to suit your taste.
In the realm of salads, there exists a delicate balance between freshness, texture, and flavour and this Green Bean, Goat Cheese, and Walnut Salad is no exception. This ensemble of crisp (just cooked) green beans, creamy goat cheese, and crunchy walnuts is the perfect mix of all three.
I can’t tell you the amount of times I have made this salad and how often I have been asked for the recipe, it is a lot! The funny thing is, how shocked people are at how simple it is and how few ingredients it takes to make.
The beauty of this Green Bean Goat Cheese and Walnut Salad lies in its simplicity and the way each ingredient complements the other. The crispness of the green beans contrasts delightfully with the creaminess of the goat cheese, while the toasted walnuts add a satisfying crunch. The tangy red wine vinegar dressing ties everything together, enhancing the overall taste.
A few pro tips will help make this salad perfect
- Don’t cut the ends off your green beans before blanching them. If you cut the ends off your green beans, the ends soak in water in the cooking process and become water logged. This means the beans lose their flavour and texture. By all means pinch off any excess stalks etc. but keep the ends of the green beans intact. Doing this will retain flavour and avoid a soggy bean.
- Make sure not to over cook the beans, you still want to retain a crisp texture when you bite into them (3 minutes max blanch).
- Cool your beans! After blanching the beans cool them by either running under cold water or popping into an ice water bath. This will ensure you stop the cooking process and keep those beans crisp.
- Thoroughly dry your beans with a tea towel. If beans are still even a little wet, the dressing won’t stick to them and will become watery.
Pairing Suggestions for Green Bean Goat Cheese and Walnut Salad:
- For a light lunch, simply serve this salad alongside a crusty baguette.
- Pair it with grilled chicken or fish for a wholesome dinner option.
- This salad can also shine as a refreshing side dish at a summer barbecue.
- Serve it alongside some roast meat for a delicious alternative to traditional roast vegetables.
Final Thoughts:
This Green Bean, Goat Cheese, and Walnut Salad is a celebration of freshness, textures, and flavours that complement each other effortlessly. It’s a versatile dish that shines as a side dish or can even be eaten as a standalone meal.
Its simple to make and absolutely delicious to eat!
Happy Cooking!
For more delicious salad recipes click HERE
Green Bean, Goat Cheese and Walnut Salad
Equipment
- 1 Baking tray
- 1 large saucepan or pot
Ingredients
- ½ cup walnuts
- 500 grams green beans
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- pinch salt and pepper
- 2 tbsp goats cheese
Instructions
- Pre heat a fan forced oven to 180 ℃ and line a baking tray with baking paper.
- Spread walnuts onto the baking tray and bake for 5 minutes (just enough to release the oil in the walnut). Remove from the oven and allow walnuts to cool on the tray.
- Bring a pot of water to the boil, add the green beans and cook for three minutes. Drain and immediately run under cold water or plunge into an ice water bath to stop the cooking process. Drain again and then dry beans thoroughly with a tea towel.
- Put green beans on a serving dish and dress with olive oil, red wine vinegar and a pinch of salt and pepper and then toss to ensure beans are well coated.
- Break up the goats cheese with your fingers and crumble over the beans, then top with toasted walnuts and serve immediately.
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