A delightful warm salad combining tender potatoes, crisp green beans, and savory bacon, dressed with a tangy walnut vinaigrette.
Boil the potatoes in salted water until tender, adding the green beans during the last 3 minutes of cooking.
Cut the potatoes into uniform sizes to ensure even cooking.
Fry the bacon in a pan over medium heat until crispy, then remove and set aside.
Use a slotted spoon to remove the bacon, leaving the rendered fat in the pan.
Sauté the onions and garlic in the bacon fat until softened.
Lower the heat to avoid burning the garlic.
Whisk together walnut oil, lemon juice, salt, and pepper to make the dressing.
Taste and adjust the seasoning to your preference.
Combine the potatoes, beans, bacon, onions, and garlic in a large bowl. Toss with the dressing.
Toss gently to avoid breaking the potatoes.
Serve the salad on plates, garnished with parsley and parmesan cheese.
Serve immediately for the best flavor and texture.
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