Haricots Verts With Walnuts and Walnut Oil

• 13 cup walnuts, shelled
• Sea salt
• 3/4 pound haricots verts, stems trimmed
• 3 tablespoons walnut oil
• Coarsely ground black pepper, or grains of paradise if you have them

1. Preheat the oven to 350 degrees.
2. Spread the walnuts in a small baking dish.
3. Bake until you can hear the walnuts sizzling or smell them when you open the oven door, about 5 minutes.
4. (Set your timer!)
5. Remove from the oven and coarsely chop.
6. Set aside and keep warm.
7. Meanwhile, bring a large pot of water, seasoned with sea salt so that it tastes like ocean water, to a boil.
8. Add the haricots verts and cook until they are just tender but still firm, about 4 minutes.
9. (Don't overcook: they will continue to cook out of the water.)
10. Drain, then spread out on a clean kitchen towel to soak up the excess water.
11. Gather the beans while hot and toss in a bowl with the warm walnuts and the walnut oil.
12. Season generously to taste with pepper and perhaps a little more salt.
13. Serve now or later.
14. (They're lovely after a few hours too.)

walnuts, salt, haricots verts, walnut oil, ground black pepper

Taken from cooking.nytimes.com/recipes/6484 (may not work)