Green Beans with Walnuts & Walnut Oil Recipe


1-1/2 pounds green beans - washed and trimmed

1/3 cup chopped walnuts

1 tablespoon Katz Apple Cider Vinegar

2 tablespoons La Tourangelle Roasted Walnut Oil

1/3 cup fresh parsley - loosely packed and washed

Noirmoutier Fine Gray Sea Salt and freshly ground Tellicherry Peppercorns to taste

1/4 cup quality dried Salami - chopped (optional)


Green Beans with Walnuts and Walnut Oil Recipe

1. Toast walnut on cookie sheet in 350-degree oven for 5-8 minutes - or until lightly browned. Careful not to burn.

2. Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain beans and rinse in cold water to stop cooking process. Drain well.

3. In a mixing bowl, whisk together the walnut oil and apple cider vinegar, and season with salt and pepper. (If using salami, you can use less salt -- as the salami will add salty.) Add beans and parsley and toss to coat. Place beans in serving dish, and top with toasted walnuts and salami - if using.

note: Walnut oil should be stored in the refrigerator (or freezer for a long time) when not in use. However, you should bring the walnut oil to room temperature to bring out the flavor before adding it to any dish.

serves 4-6