photographed by belathée

“For me, this dish screams summertime, but you really could whip it up all year round,” says nutritionist and chef Marissa Lippert, founder of our favorite West Village café Nourish Kitchen + Table. “The cleansing crunch of fennel and crisp green beans make it pretty darn evergreen. I love pretty much anything a little acidic and vinegar-based, so the red wine vinegar hit on the red onion here and then the balance with some omega-3 rich walnuts and a bit of bite from the pecorino romano… mmm… test it out for yourself! So good and so simple. Pair it with pretty much anything — roast chicken, pork tenderloin or a light pasta dish, or hit it with a poached egg and you’ve got a gorgeous, satisfying meal all-in-one!”

 

Green Bean, Toasted Walnut & Pecorino Romano Salad

Serves 4

ingredients


1 lb green beans or haricot verts/yellow wax beans, trimmed and blanched
1/2 fennel bulb, trimmed and very thinly sliced (if you've got a mandolin, break it out!)
1/2 red onion, thinly sliced
1/4 cup chopped walnuts, toasted
1 tablespoon red wine vinegar
juice from 1/2 lemon
3 tablespoons extra virgin olive oil
Salt and cracked pepper to taste
3 tablespoons freshly shaved pecorino romano

instructions


Toss together green beans through walnuts. Whisk vinegar, lemon juice, olive oil and salt and pepper. Spoon vinaigrette over vegetables and sprinkle pecorino romano over top.

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