green-bean-watercress-and-walnut-salad-102846.json

{
    "directions": [
        "Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer beans to large bowl of ice water to cool. Drain; pat dry. Whisk vinegar, mustard and parsley in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover beans and vinaigrette separately; chill. Rewhisk before using.) Combine beans, watercress, walnuts and tomatoes in large bowl. Toss with enough vinaigrette to coat. Season to taste with salt and pepper."
    ],
    "ingredients": [
        "12 ounces green beans, trimmed, halved diagonally (about 3 cups)",
        "1/4 cup red wine vinegar",
        "1 1/2 tablespoons Dijon mustard",
        "1 tablespoon minced fresh parsley",
        "1/2 cup walnut oil or olive oil",
        "4 bunches watercress, trimmed",
        "1 1/2 cups walnuts, toasted, coarsely chopped (about 6 ounces)",
        "1 1/2 cups cherry tomatoes, halved"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Bean",
        "Mustard",
        "Nut",
        "Tomato",
        "Vinegar",
        "Walnut",
        "Fall",
        "Winter",
        "Watercress",
        "Parsley"
    ],
    "title": "Green Bean, Watercress and Walnut Salad",
    "url": "http://www.epicurious.com/recipes/food/views/green-bean-watercress-and-walnut-salad-102846"
}