Green Beans in Walnut Vinaigrette
Servings
6Serving size
4 ounces green beansThis recipe can easily be multiplied. This recipe keeps well but the beans will turn gray-green in the refrigerator.
Ingredients
| 1 Small Shallots, raw (finely minced) |
| 2 Tbsp. Lemon juice |
| 1/4 cup Red wine vinegar |
| 1 tsp. walnut extract |
| 1/4 tsp. Salt |
| 2 Tbsp. Olive oil |
| 1 tsp.. Honey |
| 2 quart Water |
| 24 ounces Green beans (trimmed) |
| 4 quart Ice water |
Instructions
Add the oil while whisking to blend completely.
Chill completely, whisking occasionally.
Place the water in a medium stock pot and set a steamer basket inside the pot.
Place the pot on the range over high heat.
When the water begins to boil, reduce the heat to medium and steam the green beans until they turn bright green and are slightly tender. This will take about 10 minutes.
Remove them from the heat and place in the ice water for about 10 minutes.
Remove and shake dry and then add the green beans to the cold vinaigrette.
Toss for about 2 minutes until coated well.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Legumes! Green beans.
When I was growing up these were only available in the late Summer, and I was one of those weird kids who liked them. It may actually be that I just didn’t like the canned green beans. Fresh ones felt like such a relief and since then I have been on the lookout for great recipes to use them in.
This is one of my favorites and was a recipe that I used to serve in the Summer in my restaurant. There’s a great balance between the flowery walnut flavor, the sweet green beans and the sour vinaigrette. The best part is that it is two points on your Med Diet Score – one for the legumes and one for the great quality oil.