Pic of Warm runner bean salad with fennel, apple and walnut dressing

Warm runner bean salad with fennel, apple and walnut dressing

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Salads

Warm runner bean salad with fennel, apple and walnut dressing

Serves 5 20 min
We serve this regularly in the Field Kitchen and it gets a great response. The walnut dressing really makes this dish. Try it also in winter with leeks and cauliflower.

Ingredients

main

  • 100g walnuts
  • 1 tsp walnut oil
  • pinch cayenne pepper
  • 300g runner beans, sliced on the diagonal into 1-2cm lengths
  • 2 apples, cored and cut into 1cm dice
  • 1 fennel bulb, very finely shaved (a mandolin is good for this)

for the walnut dressing

  • 1 garlic clove, crushed
  • 2 tsp Dijon mustard
  • 2 tsp honey
  • 3 tbsp red wine vinegar
  • 100ml sunflower oil
  • 1 tbsp walnut oil
  • salt and pepper

Method

Prep time: 5 min
Cooking time: 15 min

main

  • Step 1

    Preheat oven to 180°C/Gas 4.
  • Step 2

    Mix the walnuts with the walnut oil, cayenne pepper and a pinch of salt and spread them out on a baking sheet.
  • Step 3

    Place in the oven and roast for 5 minutes, until lightly toasted. Remove and leave to cool.

For the dressing

  • Step 1

    whisk together all the ingredients and season to taste. Lightly crush half the walnuts and add them to the dressing.
  • Step 2

    Cook the runner beans in a pan of boiling salted water for about 5 minutes, until just tender.
  • Step 3

    Drain and toss with the apples, fennel, walnut dressing and the remaining walnuts. Taste and adjust the seasoning.
  • Step 4

    Leave to sit for a while before serving, so the runner beans can absorb the flavours.