This salad is as fun to eat as it is beautiful to look at – a jumble of flavors, textures and colors. I’m always looking for ways to make the humble green bean a little more exciting. This is it.
I love keeping a big jar of picked red onions or shallots in my fridge and toasted nuts in my freezer. With those things at the ready, salads like this come together in minutes.
Ingredients
- 1 lb beans, stem end trimmed (green or golden as pictured here)
- 1/3 cup pickled red onions or shallot rings (plus some liquid for dressing beans) *
- 1/3 cup toasted walnuts, chopped **
- 1 tbsp chopped dill
- 4 eggs
- Freshly cracked black pepper
- Maldon salt
- Generous drizzle best evoo
Method
- Blanch beans for 3 min in heavily salted boiling water. Remove with tongs, run under cold water and pat dry. Add eggs to boiling water and cook for 8 min exactly. Drain and rinse under cold water to stop cooking. Peel and halve.
- Place beans on platter, top with pickled red onions, toasted walnuts, dill and jammy eggs. Season with freshly cracked black pepper and Maldon salt. Drizzle with a tbsp of so of onion pickling liquid and then generously with evoo.
Serves 2-4
If you want to watch a reel of me making this on Instagram, check that out here.
* Pickled red onions or shallots: slice 1 red onion or several shallots into rings. Place in jar and top with 3 tbsp acid of choice (rice wine vin, lime juice, lemon juice, white wine vin) a huge pinch each of salt and sugar. Shake jar and leave to pickle > 20 min. Gets better with time in fridge.
** Toasted nuts: For most, toast on sheet tray at 400 degrees until very fragrant, about 10 min.