Spanish · Lunch
Watercress and Green Bean Salad
A cold Spanish-style salad pairing blanched green beans with peppery watercress, thinly shaved fennel and shallot, dressed in a sherry vinegar and olive oil vinaigrette, finished with toasted almonds and shaved manchego cheese for a savoury, crunchy, herb-bright plate.
$5
12 minsPrep
5 minsCook
17 minsTotal
EasyLevel
Nutrition per serving
356Calories
10.2gProtein
28.9gFat
17.8gCarbs
6gSugar
6.2gFiber
793mgSodium
14mgChol
6gSat Fat
850mgPotassium
215mgCalcium
2.8mgIron
0.1mcgVitamin B12
36mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
high-fiber
mediterranean
quick-lunch
vegan
gluten-free
low-calorie
Instructions
1
Prep
Trim the green beans. Thinly shave the fennel and shallot, mince the garlic, and shave the manchego. Toast the almonds in a dry skillet over medium heat, shaking often, for two to three minutes until golden and fragrant.
2
Boil
Bring a small pot of salted water to boil over high heat. Drop in the green beans and cook for three minutes until bright green and just tender, then drain and plunge into ice water to stop the cooking and keep them crisp.
3
Toss
Drain the green beans well and pat dry. Whisk the sherry vinegar, minced garlic, salt, and pepper together, then stream in the olive oil while whisking until glossy. Toss the beans with watercress, fennel, and shallot, then pour over the dressing and toss until coated.
4
Plate
Pile the salad onto a plate, scatter the toasted almonds and shaved manchego over the top, and serve right away.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g green beans, trimmed
- 2 cup60g watercress, tough stems removed
- 1/2 cup50g fennel
- 22 small shallot
- 2 clove2 clove garlic
- 2 tbsp2 tbsp sherry vinegar
- 4 tbsp60ml olive oil
- 1 oz30g manchego cheese
- 2 tbsp18g almonds, whole
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
