Salads (2) Collection
salad with warm green beans and walnuts 
red lentil, wild rice, fennel and blood orange salad with citrus 
the following salad recipe features blood oranges. they are available 
from california harvests from november through march. i usually buy 
quite a few and juice them each spring, then i freeze them for use 
throughout the year. i love to use the juice for sauces with game birds 
like duck and quail. 
red lentil, wild rice, fennel and blood orange salad with citrus 
makes 8 servings 
1 cup  red lentils, rinsed
1 cup  wild rice
1 cup  diced fresh fennel
1/3 cup  minced red onion
1 cup  celery, cut on a bias
1-1/4 cup  finely slivered fresh basil
4 Tbsp  olive oil
2 tsp  curry powder
1 Tbsp  sherry vinegar
  salt and freshly ground black pepper to taste
4 Tbsp  finely sliced shallots
2 Tbsp  sherry vinegar
3/4 cup  fresh orange juice
1 Tbsp  fresh lime juice
2 Tbsp  chopped fresh tarragon
1 Tbsp  chopped fresh mint
2/3 cup  extra virgin olive oil
  salt and freshly ground black pepper to taste
tart apple slices 
blood oranges 
watercress sprigs 
toasted pecan pieces, sliced 
cook lentils and wild rice according to package directions. strain and 
rinse in cold water. combine lentils and rice with remaining salad and 
carefully toss. adjust seasoning if needed. 
whisk vinaigrette ingredients together, adjusting seasoning to taste and 
set aside. 
arrange salad on chilled plates, arrange garnish attractively around and 
drizzle vinaigrette over all. 
salad with warm green beans and walnuts 
makes 4 to 6 servings 
1/2 lb.  mixed winter lettuces, (such as red chicory or radicchio,
  curly endive, arugula, and watercress
12 sprig  fresh chervil (or 1 tablespoon chopped fresh parsley)
2 Tbsp  chopped fresh chives
1 tsp  salt
1/2 lb.  green beans, trimmed
1/2 cup  coarsely chopped walnuts
  radishes for garnish
3 Tbsp  balsamic vinegar
1-1/2 tsp  dijon mustard
1 small  garlic clove, minced or pressed
1/4 tsp  dried tarragon
  salt and freshly ground black pepper to taste
6 Tbsp  sunflower or olive oil (or a combination of the two)
3 Tbsp  walnut oil
wash, dry, and toss together the lettuces, chervil or parsley and 
chives. set aside. 
to make the dressing, stir together the vinegar, mustard, garlic, 
tarragon, salt and freshly ground pepper. whisk in the oils and mix 
bring a large pot of water to a rolling boil. add 1 teaspoon of salt and 
blanch the beans for 1 to 2 minutes. drain the beans and rinse briefly 
with cold water. place in a bowl. 
just before serving, toss the lettuce mixture with 1/3 of the dressing. 
heat the remaining dressing in a saucepan and add the nuts. stir 
together and when the nuts are heated through, toss with the green 
place the dressed greens on individual plates and top with the warmed 
dressed beans and walnuts. garnish with radishes and serve at once. 
to prepare ahead of time: 
the lettuces can be washed and dried thoroughly a day in advance and 
refrigerated in plastic bags. the beans can be trimmed and blanched a 
day in advance. reheat at the last minute by dumping them into boiling 
water for a couple of seconds. 
drain and toss in the hot salad dressing with the nuts, as instructed in 
the recipe. the dressing can be made a few hours before serving and held 
in or out of the refrigerator. 
this is a wonderful winter salad with its warm green beans and slightly 
sweet and nutty dressing. the dressing contrasts beautifully with the 
bitter lettuces. 
source: feasts and fetes by martha rose shulman 
personal chef brian koning 
chef2chef recipe club member forum: 
archive: at: 
(ID: 6177) Mirror: Wed, Sep 15, 2004

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