My F&W
quick save (...)

Green Bean Salad with Prosciutto, Gruyère and Walnuts

  • FAST

This luxe salad also works well with Brussels sprouts.

  1. 1/4 cup walnuts
  2. 1 pound green beans, trimmed and cut into 1 1/2-inch lengths
  3. 2 tablespoons extra-virgin olive oil
  4. One 1 1/4-ounce piece prosciutto, finely chopped
  5. 2 teaspoons balsamic vinegar
  6. Kosher salt and freshly ground pepper
  7. 1 1/4 ounces Gruyère cheese, cut into 1/4-inch dice
  1. In a small skillet, toast the walnuts over moderate heat until lightly golden and fragrant, about 5 minutes. Let cool, then coarsely chop.
  2. Bring a large saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, about 3 minutes. Drain and rinse under cold water until cool. Pat dry.
  3. In a small skillet, heat 1 tablespoon of the olive oil. Add the prosciutto and cook over moderate heat until crisp, about 6 minutes. Drain on paper towels.
  4. In a large bowl, whisk the remaining 1 tablespoon of olive oil with the vinegar and season with salt and pepper. Add the walnuts, green beans, prosciutto and Gruyère and toss to coat. Serve right away.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.