Green Bean Salad with Macadamias
Published in Salads
Serve at room temperature – chilling spoils this salad, so it should be made and eaten on the same day.
Ingredients: Salad:
- 500 g fine green beans
- 100 g macadamia nuts
- 1 tbl macadamia nut oil
Ingredients: Dressing:
- 2 tbl extra virgin olive oil
- 2 tbl macadamia nut oil
- 2 tbl white wine vinegar
- 1 clove garlic, crushed
- juice of 1 lemon
- 1 tbl finely chopped dhania
- 1 tbl parsley (flat-leaf), finely chopped
- 2 tsp runny honey
- ½ small fresh chilli, very finely diced
Preparation:
- Cook the beans in boiling salted water until just tender. Drain, refresh with cold water, then drain again thoroughly.
- Combine all the dressing ingredients, and whisk until they are thoroughly blended.
- Toss the warm beans gently with the dressing, then arrange them on a flat serving dish.
- Toast the macadamia nuts – either in the oil, or dry in the oven adding the oil when done – then pour the nuts over the beans.
Notes:
- Macadamia nut oil is pricey and hard to come by – use either another nut oil (peanut is probably the cheapest of them and the easiest to obtain) or use olive oil. Using other oils does alter the flavour slightly, but the salad still tastes very good.
Serves 6.
