Slender haricots verts are best for this salad. If you can only find regular green beans, slice them thinly. The truffle oil really makes this salad special. Walnut oil or a good olive oil would make a fine substitution.
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We love this salad and have been using it in our holiday and many party menus since 2003. The only thing I changed was to add 1 additional head of Belgian endive, which is surprising, for me. I'm usually sensitive to bitterness such as from arugula; the endive is milder and added a lot to the salad. Perhaps the heads I've been buying are smaller than the ones that Katherine Alford, the author, used.
This sounded and looked really good but it just wasn't. I guess we don't like undercooked green beans and the Belgian endive adds a undesireable bitterness to the salad. Also, not enough dressing.
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