Recipes from around the world – Volume 2 - 2x2successteam.com

1/4 c walnut oil (or vegetable oil)
Salt
Recipes from around the world – Volume 2
black pepper,Fresh Ground
SALAD
1 1/4 oz walnuts-about 1/3 cup,Halved
1 1/2 lb green beans
2 eggs
2 1/2 oz feta cheese about 1/2 cup,Crumbled
PREPARATION:
For the vinaigrette, mince the scallion. In a small bowl, mix the
vinegar, oil, and scallion. Season to taste with salt and pepper.
Heat oven to 350F. Put walnuts in a cake pan and toast, stirring once
or twice, until lightly browned, about 7 minutes. Cool and then chop
finely.
Cook beans in a large pot of boiling, salted water until crisp-tender,
about 4 minutes. Rinse under cold running water and drain thoroughly.
Gently pat dry.
Put eggs in a saucepan, cover with water, and bring to a simmer. Cover, remove saucepan from heat, let
stand for 20 minutes, drain. Cool eggs, separate whites from yolks, and chop separately into fine dice.
Recipe can be made to this point several hours ahead.
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