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Categories:
walnuts Romano beans red wine vinegar mustard garlic extra-virgin olive oil lemon parsley freshly ground black pepper
Viewed: 18 - Published at: 2 years agoIngredients
- 1 cup walnuts
- 3 lb. Romano beans or green beans, trimmed
- 3 Tbsp. red wine vinegar
- 2 Tbsp. Dijon mustard
- 1 garlic clove, finely grated
- 2 Tbsp. extra-virgin olive oil, plus more for drizzling
- 1/2 lemon
- 3/4 cup very coarsely chopped parsley
- Freshly ground black pepper
Method
- Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool, then coarsely chop.
- Cook Romano beans in a large pot of boiling salted water until bright green and tender, 8-10 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool. Drain and pat dry.
- Meanwhile, mix vinegar, mustard, garlic, and 2 Tbsp. oil in a large bowl to combine. Let sit 10 minutes for flavors to come together.
- Add walnuts and Romano beans to dressing. Finely zest lemon over beans and add parsley. Season with salt and lots of pepper and toss to coat. Transfer to a platter and drizzle with more oil.
