Cook This: Lemon Walnut Green Beans v2.1
I had another lemon-walnut green bean recipe up a few months back but the original poster took the recipe down. I decided to make some changes and ended up with this deliciousness. Please note there is no accompanying photo because when I tried to take one it looked awful. Trust me though, they are delicious and don’t look that bad. Really. (Edited to add: I made this again this week because I wanted to try to figure out how to make it look better! The first time I didn’t use an ice water bath for them and this time I did. Night and day. The color is stunning so I added the photo.)
- 1 ½ lb organic green beans with tips trimmed
- Zest of one lemon
- 3 TBSP lemon juice (usually 1-2 lemons)
- 1 ½ tsp Dijon mustard
- 1/3 cup olive oil
- 2+ TBSP minced shallots
- 1 TBSP finely minced chives
- 1 cup toasted walnuts
- Steam or boil green beans to desired tenderness. I like them slightly al dente.
- As soon as they are done either rinse in cold water or if you want to bother, you can drop them into a bowl of ice water to quickly blanch them. The color of the green beans is much more vibrant if you do this.
- Drain them in a colander and pour out onto a dish cloth to let them dry off a bit before you mix them with the dressing.
You can either lay the nuts out in a single layer on a baking sheet and put them under the broiler for a few minutes (tossing when they begin to turn golden-brown.) Or, you can cook them in a dry pan over medium heat also tossing as they start to brown. Either way you have to pay close attention that they don’t burn. I always go with the pan technique due to a still-fresh memory of one unfortunate incident a few years back that involved my oven, a few cups of crushed hazelnuts and an expired fire extinguisher. Oh, and if you cut them up before you toast them you will find that little skin bits burn. I like the slightly burned taste so I do it this way but if that’s not your preference, toast them whole then chopthem up.
- Zest one large lemon and put aside.
- Whisk together lemon juice, mustard, olive oil and shallots.
Putting it together:
- Toss the beans with the dressing.
- Add zest.
- If you are eating it all right away go ahead and add the nuts and then sprinkle chives on each serving. Otherwise, put aside the part you want now, add the appropriate amount of nuts and chives (proportionally) and store the rest in the fridge in separate containers until you’re going for the leftovers. If the nuts sit in there they get pretty soggy…ick.