Day 2 of 365 salads: winter
Bright sunshine , a 3 degree winters morning and an early morning walk along the beach path juggling along with joggers, dogs, bike riders and walkers followed by coffee and we have the perfect start to Sunday. Too cold for salad…..never! Team this one up with lemon, thyme chicken and sweet potato mash for Sunday lunch or dinner. Tender green beans, asparagus, sweet red onions, smooth goat curd and crunchy walnuts, this salad is rich in flavour, alive with plant foods and full of good fats that your heart and brain will love….need I say more!
FRENCH GREEN BEAN, ROAST WALNUT AND GOAT CURD SALAD
500 g green French beans
Note: French beans are long fine tender green beans
1 bunch green or white asparagus
1 red Spanish onion
2 Lebanese cucumbers
1/2 cup walnut halves
125 g goat curd
2 tablespoons olive oil
1 tablespoon walnut oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon horseradish
1 clove garlic peeled and crushed
1/2 teaspoon honey
fresh ground black pepper
Remove the tails from the beans and wash.
Steam beans for 4-5 minutes until just done, rinse in cold water.
Bend asparagus stalks and break off woody end and discard to the compost heap.
Wash asparagus and steam for 30 seconds, and rinse in cold water to prevent further cooking.
Peel and finely dice red onion.
Wash and finely slice cucumbers on the diagonal
Dry roast walnuts in a 180 degree oven or a dry fry pan over medium heat until golden.
Place all salad dressing ingredients into a screw top jar and shake well.
To assemble salad: Layer greens and onion onto salad plate and gently toss with salad dressing. sprinkle goat curd and walnuts on top.
X 70’s girl