La Salade de Cocos à l’Huile de Noix

Name: La Salade de Cocos à l’Huile de Noix (White bean salad with walnut oil)
Yield: Serves 4
Cuisine: French
Ingredients: salt, pepper; 3 tablespoons walnut oil; 1 tablespoon vinaigre de Banyuls (or balsamique); 250 g fresh coco beans, podded; 1 tablespoon Lillet blanc; sarriette (summer savoury); 1 medium-sized tomato, skinned, de-seeded and diced; 1 clove garlic

White bean salad with walnut oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Goose Fat & Garlic

By Jeanne Strang

Published 1991

About

Elsewhere we have a recipe for dressing these white haricot beans with goose fat and garlic as a hot vegetable dish. White haricots can also be served as a salad, cold, but with walnut oil in the dressing.

Ingredients

250 g fresh coco beans, podded
sarriette (summer savoury)
salt, pepper
3

Europe
France
Gluten-free
Vegan
Mediterranean

Method

Cook the cocos for 45 minutes or till tender in water together with the sarriette leaves. Salt them halfway through the cooking. Drain and leave to cool.

Make a vinaigrette with the oil, vinegar and seasonings then add the Lillet, a clove of garlic, the chopped shallot and tomatoes. Pour this over the beans, mix carefully and leave to macerate for half an hour before serving.