Green Bean Salad With Walnuts Recipe

• 1 pound green beans
• 12 walnuts in the shells
• 2 teaspoons coarse mustard
• 1/4 cup Basic Lemon Vinaigrette (
• )
• 1 tablespoon walnut oil
• 1 tablespoon chopped chives
• Fleur de sel
• Zest of 1/2 large lemon
• 1 small or 1/2 medium shallot, minced, rinsed with cold water, and drained on paper towels
• 2 tablespoons strained freshly squeezed lemon juice
• 1 1/2 teaspoons white wine vinegar or champagne vinegar
• 1/4 teaspoon kosher salt
• 1/8 teaspoon cracked black peppercorns
• 1/4 cup canola oil
• 1/4 cup extra virgin olive oil

1. Pick over the beans, but don't trim them until after they've been blanched. Bring a large pot of generously salted water to a boil and add the beans. Boil for 4 to 5 minutes and transfer to a bowl of ice water. Cool in the ice water, then drain and dry on paper towels. Trim off the stem ends.
2. Crack the walnuts, holding the seamed sides against the nutcracker. Remove the meat from the shells, trying to keep the halves intact. If you crack the shell on the rounded side (as opposed to the seamed side), you might crush the meat and won't be able to extract neat halves. Toast the nuts lightly in a 350u0b0F
3. oven, or in a pan on the stove, for 4 to 5 minutes. Remove from the heat. Separate out 6 halves and set aside. Coarsely chop the rest.
4. Whisk the mustard into the lemon vinaigrette. Set aside 1 teaspoon of the dressing. Make sure the beans are dry, and toss with the remaining vinaigrette and chopped walnuts. Toss the halves with the teaspoon you set aside. Arrange the beans on a platter or in a wide bowl. Arrange the walnut halves over the top. Drizzle on the walnut oil and sprinkle with the chives. Sprinkle a few pinches of fleur de sel over the top and serve.
5. Zest of 1/2 large lemon
6. 1 small or 1/2 medium shallot, minced, rinsed with cold water, and drained on paper towels
7. 2 tablespoons strained freshly squeezed lemon juice
8. 1 1/2 teaspoons white wine vinegar or champagne vinegar
9. 1/4 teaspoon kosher salt
10. 1/8 teaspoon cracked black peppercorns
11. 1/4 cup canola oil
12. 1/4 cup extra virgin olive oil
13. Bring a small pan of water to a boil and add the lemon zest. Blanch for 45 seconds, drain, and dry on paper towels. Chop fine and transfer to a medium bowl, along with the shallot. (Blanching reduces the bitterness in the lemon zest, which is important here, but not in other recipes.)
14. Pour the lemon juice over the shallot and lemon peel. Add the vinegar, salt, and pepper. Stir together. Whisk in the canola oil and the olive oil. Taste by dipping a piece of lettuce into the dressing, and adjust the seasoning.

green beans, walnuts, coarse mustard, lemon vinaigrette, walnut oil, chives, lemon, shallot, freshly squeezed lemon juice, white wine vinegar, kosher salt, cracked black, canola oil, extra virgin olive oil

Taken from www.seriouseats.com/recipes/2009/11/green-bean-salad-with-walnuts-recipe.html (may not work)