GREEN BEANS AND WALNUTS WITH LEMON VINAIGRETTE

 1 lemon
 1 tsp Dijon mustard
 0.33 cup extra-virgin olive oil
 2 tbsp minced shallot
 1.50 lbs green beans, trimmer
 0.66 cup walnuts, toasted, coarsely chopped
1

Remove peel from lemon with vegetable peeler and cut into very fine strips. Cut lemon in half. Squeeze enough juice to measure 2 tablespoons; transfer to small bowl.

2

Whisk in mustard, then oil and shallot. Season with salt and pepper.

3

Cook green beans in pot of boiling salted water until crisp-tender, 5 to 6 minutes. Drain, pat dry.

4

Combine beans, walnuts, and lemon peel strands in large bowl. Add dressing; toss to coat. Season salad to taste with salt and pepper and serve.

Ingredients

 1 lemon
 1 tsp Dijon mustard
 0.33 cup extra-virgin olive oil
 2 tbsp minced shallot
 1.50 lbs green beans, trimmer
 0.66 cup walnuts, toasted, coarsely chopped

Directions

1

Remove peel from lemon with vegetable peeler and cut into very fine strips. Cut lemon in half. Squeeze enough juice to measure 2 tablespoons; transfer to small bowl.

2

Whisk in mustard, then oil and shallot. Season with salt and pepper.

3

Cook green beans in pot of boiling salted water until crisp-tender, 5 to 6 minutes. Drain, pat dry.

4

Combine beans, walnuts, and lemon peel strands in large bowl. Add dressing; toss to coat. Season salad to taste with salt and pepper and serve.

GREEN BEANS AND WALNUTS WITH LEMON VINAIGRETTE

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