Walnut oil can be found at most gourmet markets. Because it is more delicate than other oils, walnut oil should be refrigerated after it has been opened to keep it from going rancid.

　　

Ingredients

serves 4

　　6 ounces green beans, ends trimmed, halved crosswise

　　1/4 teaspoon coarse salt

　　1/2 teaspoon plus 1 tablespoon walnut oil

　　2 ounces walnut halves (about 1/2 cup), toasted and roughly chopped

　　1/2 shallot, minced (about 1 tablespoon)

　　2 teaspoons white-wine vinegar

　　4 ounces mixed salad greens

　　Freshly ground pepper

　　

Step 1

Bring a medium saucepan of water to a boil. Add the beans, and cook until bright green and crisp-tender, about 2 minutes. Using a slotted spoon or tongs, transfer to a medium serving bowl. Immediately toss with the salt and 1/2 teaspoon walnut oil. Add the walnuts, and transfer to a plate to cool, reserving the bowl.

　　

Step 2

Make the vinaigrette: In a small bowl, combine the shallot with the vinegar. Whisk in the remaining tablespoon walnut oil.

　　

Step 3

Place the salad greens in the reserved bowl, and add the dressing. Toss well to combine, and season with pepper. Divide among 4 plates, and pile the green beans and walnuts on top. Serve immediately.

　　

Fit to eat recipe

Step 4

(Per serving)

　　

Step 5

Calories: 141

　　

Step 6

Fat: 6g

　　

Step 7

Cholesterol: 0mg

　　

Step 8

Carbohydrate: 6g

　　

Step 9

Sodium: 123mg

　　

Step 10

Protein: 5g

　　

Step 11

Fiber: 3g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.