Green Bean Salad with Prosciutto, Gruyère and Walnuts

This luxe salad also works well with Brussels sprouts.

 

Slideshow:  More Substantial Salads

 

  • Total Time:
  • Servings: 4
KEY: Fall, Summer, Test Kitchen, Christmas, Thanksgiving, Salads, Side Dishes, Fast, Web Exclusive, Lunch

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Ingredients

  • 1/4 cup walnuts
  • 1 pound green beans, trimmed and cut into 1 1/2-inch lengths
  • 2 tablespoons extra-virgin olive oil
  • One 1 1/4-ounce piece prosciutto, finely chopped
  • 2 teaspoons balsamic vinegar
  • Kosher salt and freshly ground pepper
  • 1 1/4 ounces Gruyère cheese, cut into 1/4-inch dice

How to make this recipe

  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.
Contributed By Published September 2013

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