Bon Appétit (November 2009)
If you're like us, your Thanksgiving menu may start to look heavy on the stuffings, puddings and potato dishes, and light on the greens.
It's a predicament we run into year after year. The Thanksgiving dishes we're most drawn to are often the most starchy, and it's not because we don't love vegetables. We adore them! But Thanksgiving memories are made of corn pudding and delicious stuffing.
Though green vegetables may seem like a Thanksgiving afterthought, these Green Beans and Walnuts with Lemon Vinaigrette are one of the best afterthoughts you can have, and they couldn't be simpler.
These green beans are made using simple techniques that pay off with excellent results.
Toast the walnuts. Trim and blanch the green beans. Toss in a simple vinaigrette. That's it! There's no long cooking time, no laborious undertaking.
The finished dish reminded us a lot of the Green Beans with Hazelnuts we made back in September -- and that's a good thing.
We really liked this recipe. It's a nice way to dress up green beans that makes them delicious but still allows the fresh, green flavor of the beans to shine.
• 1 lemon
• 1 teaspoon Dijon mustard
• 1/3 cup walnut oil or olive oil
• 2 tablespoons minced shallot
• 1 1/2 pounds green beans, trimmed
• 2/3 cup walnuts, toasted, coarsely chopped
• Remove peel from lemon with vegetable peeler and cut into very fine strips. Cut lemon in half. Squeeze enough juice to measure 2 tablespoons; transfer to small bowl. Whisk in mustard, then oil and shallot. Season with salt and pepper.
• Cook green beans in pot of boiling salted water until crisp-tender, 5 to 6 minutes. Drain; pat dry.
• Combine beans, walnuts, and lemon peel strands in large bowl. Add dressing; toss to coat. Season salad to taste with salt and pepper and serve.