Romano Beans with Mustard Vinaigrette and Walnuts
Fresh Romano beans tossed in a zesty mustard vinaigrette with toasted walnuts, parsley, and lemon zest. This bright and flavorful side dish combines crisp-tender beans with a tangy dressing and crunchy nuts.
Ingredients
- •1 cup walnuts
- •3 lb Romano beans
- •3 Tbsp red wine vinegar
- •2 Tbsp Dijon mustard
- •1 clove garlic
- •2 Tbsp extra-virgin olive oil
- •½ whole lemon
- •¾ cup parsley
- •to taste black pepper
Cooking Instructions
- 1.
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool, then coarsely chop.
10 min
- 2.
Cook Romano beans in a large pot of boiling salted water until bright green and tender, 8-10 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool. Drain and pat dry.
10 min
- 3.
Meanwhile, mix vinegar, mustard, garlic, and 2 Tbsp. oil in a large bowl to combine. Let sit 10 minutes for flavors to come together.
10 min
- 4.
Add walnuts and Romano beans to dressing. Finely zest lemon over beans and add parsley. Season with salt and lots of pepper and toss to coat. Transfer to a platter and drizzle with more oil.
5 min
