Served cool, this salad makes a nice side in the summer when the weather is just a little too hot for a steamy vegetable side. This dish accompanied a grilled strip loin (New York) steak and a baked potato at a recent al fresco dinner party. We paired it with a vintage Beaujolais.
On a tour of the Beaujolais region of France back in 2011, I visited a charming organic farm called Domaine des Averlys. As an organic operation, their vineyards were chemical-free and they relied on nature’s own pesticides, in the form of pest-fighting insects and plants, to produced some incredible Beaujolais wine. In their little shop, they also sold some locally made organic walnut oil. I fell in love with the unique flavour of the oil and have tried it in various recipes since. I’ve named this recipe not so much after the nearby town of Grenoble (France) but the fact that the french word for Walnut is noix de Grenoble, or nut from Grenoble.
Grenoble Green Bean Salad
- 4 cups fresh green bean cut into 2-inch pieces
- 1 cup chopped red onion
- ¾ cup walnut pieces
- ¼ cup walnut oil
- 2 tbsp balsamic vinegar
- ½ tsp salt
- ½ tsp fresh ground black pepper
- Steam beans for about 8-10 minutes. They should be al dente or tender but slightly crisp. Allow beans to cool and refrigerate for about an hour.
- Meanwhile, prepare the onions and walnuts and mix with the oil and vinegar.
- Add the beans to the other ingredients and serve cool.