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.
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
¾ cup very coarsely chopped parsley
Freshly ground black pepper
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.