Jamie Oliver 5 Ingredients French Salad is made with fine green beans, Dijon mustard, goat’s cheese, walnuts, and lamb’s lettuce. This easy French salad recipe creates a delicious light meal that takes about 18 minutes to prepare and can serve up to 2 people.
This French Salad Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 160g / 5.6 oz fine green beans
- 1 tablespoon Dijon mustard
- 100g / 3.5 oz goat’s cheese (with edible rind)
- 20g / 0.7 oz shelled unsalted walnut halves
- 60g / 2.1 oz lamb’s lettuce (or any soft salad greens)
How To Make French Salad:
- Blister the beans: Place a large non-stick frying pan on high heat. Trim the green beans and dry fry them for 10 minutes, tossing occasionally, until blistered and tender.
- Make the dressing: In a jar, mix together 1 tablespoon Dijon mustard, 4 tablespoons red wine vinegar, 4 tablespoons extra virgin olive oil, and a pinch of sea salt and black pepper. Shake the jar to emulsify the dressing.
- Toss the beans in dressing: Once the beans are tender, remove them from the pan and toss with 2 tablespoons of the mustard dressing.
- Toast the walnuts and melt the cheese: Turn the pan heat to medium. Halve the goat’s cheese and place it cut side up in the pan. Crumble the walnuts into the pan, toasting them until golden. Spoon the toasted walnuts over the melting cheese.
- Assemble the salad: Let the cheese stand for 1 minute. Toss the lamb’s lettuce with the mustardy beans. Divide between two plates, and carefully place the melted goat’s cheese on top with a fish slice.
Recipe Tips
- Blister the beans well: Cook the green beans on high heat without stirring too much to get them blistered and smoky.
- Shake the dressing well: Shaking the dressing in a jar mixes it perfectly, so it coats the salad well.
- Handle the goat’s cheese gently: Be careful with the goat’s cheese when cutting and cooking so it melts but doesn’t fall apart.
- Toast the walnuts properly: Let the walnuts turn golden and smell nice for a crunchy addition to the salad.
- Toss the salad last minute: Add the dressing and mix the salad just before you eat it to keep it fresh and crisp.
How To Store Leftovers
If you have leftovers, place the salad in an airtight container and store it in the fridge for up to 2 days. Keep the dressing and salad separate to avoid sogginess. The goat’s cheese may firm up in the fridge, so let it sit at room temperature for a few minutes before serving again.
Nutrition Facts
- Calories: 295 kcal
- Fat: 25.7g
- Saturated Fat: 8.9g
- Protein: 10.6g
- Carbohydrates: 4.9g
- Sugars: 3.7g
- Salt: 0.6g
- Fibre: 3.2g
Try More Jamie Oliver 5 Ingredients Recipes:
- Jamie Oliver 5 Ingredients Charred Okra Salad
- Jamie Oliver 5 Ingredients Island Salad
- Jamie Oliver 5 Ingredients Chicken Lemon
- Jamie Oliver 5 Ingredients Asparagus Pasta
Jamie Oliver 5 Ingredients French Salad
Description
Jamie Oliver 5 Ingredients French Salad is made with fine green beans, Dijon mustard, goat’s cheese, walnuts, and lamb’s lettuce. This easy French salad recipe creates a delicious light meal that takes about 18 minutes to prepare and can serve up to 2 people.
Ingredients
Instructions
- Blister the beans: Place a large non-stick frying pan on high heat. Trim the green beans and dry fry them for 10 minutes, tossing occasionally, until blistered and tender.
- Make the dressing: In a jar, mix together 1 tablespoon Dijon mustard, 4 tablespoons red wine vinegar, 4 tablespoons extra virgin olive oil, and a pinch of sea salt and black pepper. Shake the jar to emulsify the dressing.
- Toss the beans in dressing: Once the beans are tender, remove them from the pan and toss with 2 tablespoons of the mustard dressing.
- Toast the walnuts and melt the cheese: Turn the pan heat to medium. Halve the goat’s cheese and place it cut side up in the pan. Crumble the walnuts into the pan, toasting them until golden. Spoon the toasted walnuts over the melting cheese.
- Assemble the salad: Let the cheese stand for 1 minute. Toss the lamb’s lettuce with the mustardy beans. Divide between two plates, and carefully place the melted goat’s cheese on top with a fish slice.
Notes
- Blister the beans well: Cook the green beans on high heat without stirring too much to get them blistered and smoky.
- Shake the dressing well: Shaking the dressing in a jar mixes it perfectly, so it coats the salad well.
- Handle the goat’s cheese gently: Be careful with the goat’s cheese when cutting and cooking so it melts but doesn’t fall apart.
- Toast the walnuts properly: Let the walnuts turn golden and smell nice for a crunchy addition to the salad.
- Toss the salad last minute: Add the dressing and mix the salad just before you eat it to keep it fresh and crisp.
Jamie Oliver 5 Ingredients French Salad