Romano Beans with Mustard Vinaigrette and Walnuts

Romano Beans with Mustard Vinaigrette and Walnuts

from bonappetit.com

Ingredients

  • 1 cup walnuts
  • 3 lb. Romano beans or green beans, trimmed
  • 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

Directions

  1. 1

    Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.

  2. 2

    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.

  3. 3

    Meanwhile, mix vinegar, mustard, garlic, and 2 Tbsp. oil in a large bowl to combine. Let sit 10 minutes for flavors to come together.

  4. 4

    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.