Romano Beans with Mustard Vinaigrette and Walnuts

Another new recipe! This one came from Bon Appetit’s May Issue. The first one I have tried (several others on the list) is the Romano Beans with Mustard Vinaigrette and Walnuts. One thing I’m glad I noticed before getting started is that the recipe serves 8. I cut it in half because I was making it for 2.

Ingredients

1 cup walnuts
3 lb. Romano beans or green beans, trimmed — used a bag of the frozen green beans from Trader Joe’s
3 Tbsp. red wine vinegar
2 Tbsp. Dijon mustard
1 garlic clove, finely grated
2 Tbsp. extra-virgin olive oil, plus more for drizzling
½ lemon
¾ cup very coarsely chopped parsley
Freshly ground black pepper

Recipe Preparation

Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop. — I always just do this in a small frying pan on the stove, so much faster

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.

What I loved about this recipe is that pretty much all of it can be prepped. Then you can toss everything together 5 minutes before it’s ready to be served. I cooked my beans in the afternoon and toasted my walnuts while that was happening. I mixed the ‘dressing’ in a jar and just let that sit. Then I served everything as a salad vs on a platter.

It needed a bit more lemon ‘zest’ than what the recipe calls for, so I added some juice to the leftovers. This was served with the Turmeric and Coriander Chicken. Another great summer recipe.

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Arugula, Green Beans and Oranges…oh my!

Quick, easy, and tasty…that’s what I want, not only during the summer, but a lot of the time.  Cooking Light had a bunch of great, quick & simple recipes in one of their recent issues and I have been trying several of them.  They are good!  One that I made recently had my favorite lettuce — ARUGULA!  Then, green beans and oranges.  I also threw some grapefruit in there.  The official name of the recipe is Green Bean, Arugula, and Clementine Toss.

Salad2Ingredients

  • 2 (8-ounce) packages ready-to-cook fresh haricot verts (aka green beans)
  • 3 cups arugula
  • 2 clementines (I couldn’t find them loose — vs buying a whole box, which is why I used a ‘regular’ orange and then a grapefruit)
  • 2 tablespoons olive oil
  • 4 teaspoons rice vinegar
  • 1/4 teaspoon salt
  • (I added pepper, too)

Directions

Steam haricot verts in the microwave according to package directions; halve beans crosswise. Or, steam them on the stove.  I also forgot to cut them afterwards.

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Cool 5 minutes; toss with arugula, clementine segments, olive oil, vinegar, and salt.

Salad1So good and perfect for summer weather!  And, gluten and dairy free.