Rocket, Potato, and Green Bean Salad with Walnut Dressing

Ingredients for Rocket, Potato, and Green Bean Salad with Walnut Dressing

• 2 tablespoons white-wine vinegar

• 2 tablespoons plain low-fat yoghurt

• 1 teaspoon Dijon mustard

• 50g walnuts, toasted and finely chopped

• Coarse salt and freshly ground pepper

• 2 tablespoons walnut oil

• 675g fingerling potatoes, cut crosswise into 1/2-inch-thick rounds

• 170g haricots verts or other green beans, trimmed

• 90g baby rocket

1. Whisk together vinegar, yoghurt, mustard, and the toasted nuts in a small bowl; season with salt and pepper. Add walnut oil in a slow, steady stream, whisking until emulsified.

2. Bring a medium saucepan of salted water to a boil. Add potatoes, and cook until tender, about 10 minutes. Using a slotted spoon, transfer potatoes to a colander to drain. Return pan of water to a boil.

3. Prepare an ice-water bath. Add green beans to boiling water and cook until tender and bright green, about 4 minutes. Using a slotted spoon, transfer to ice water to stop the cooking. Drain and cut into 2-inch pieces.

4. Arrange rocket, potatoes, and green beans on a platter. Season with salt and pepper. Drizzle with dressing, toss to coat, and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.