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Green Beans with Walnuts and 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)

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.

Chef's note: Walnut oil should be stored in the refrigerator 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