Marvin Joseph / Washington Post

Corn, haricots verts and goat cheese salad with walnuts

Published: Wednesday, Aug. 8, 2012 - 12:00 am | Page 2D

Serves 8

Walnut oil is a sophisticated flavor addition to this bright, easy-to-prepare summer salad. It's beautiful on the plate; spoon it into a radicchio cup for more visual interest.

The salad should be made several hours in advance. It can be made a day ahead, but it will lose some of its brightness.

Recipe from Washington Post columnist David Hagedorn.

INGREDIENTS

2 cups sweet corn kernels (from 2 large ears)

8 ounces haricots verts (green beans), cut into 1-inch pieces

1/4 cup diced red bell pepper

1/2 cup chopped walnuts, toasted, plus 1/4 cup for garnish

1 small shallot, minced (2 tablespoons)

3 tablespoons champagne vinegar

3 tablespoons walnut oil, plus more for drizzling

2 teaspoons Dijon-style mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

6 large basil leaves, stacked, rolled and cut into thin strips (chiffonade)

One 8-ounce log goat cheese, cut into eight 1-ounce medallions

INSTRUCTIONS

Have ready a large bowl of ice water. Boil a pot of water. Place the corn in a handleless strainer that fits into the pot. Plunge the strainer into the boiling water and cook for 2 minutes. Remove the strainer and plunge it into the ice water for several seconds, until the corn has cooled. Transfer the corn to a large bowl.

Place the haricots verts in the strainer and cook them as you did the corn, but for 3 minutes, until they are barely al dente and still bright green. Cool the beans in the ice water, then add them to the corn.

Add the red pepper, 1/2 cup of walnuts, shallot, vinegar, 3 tablespoons of walnut oil, mustard, salt, pepper and basil to the corn. Stir to combine well. Refrigerate the salad for a few hours to allow the flavors to meld.

To serve, mound 1/2 cup of corn salad on each plate and rest a medallion of goat cheese in the center. Top the cheese with toasted walnuts and a drizzle of walnut oil.

Note: To toast nuts, place them in a small sauté pan or skillet and cook over medium heat, stirring frequently, for several minutes, until they are lightly browned.

Per serving: 250 calories, 9 g protein, 13 g carbohydrates, 19 g fat, 7 g saturated fat, 20 mg cholesterol, 260 mg sodium, 3 g dietary fiber, 3 g sugar

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