Green Beans With Walnut Vinaigrette — RKM

Posted by DmentD | Recipes | Sunday 9 September 2001 12:00 am

3 QT water
1½ LB green beans (trimmed)
¾ C walnuts (coarsely chopped)
8 green onions (minced)
¼ C parsley (chopped)
¼ C dill (snipped)
¾ C olive oil
¼ C cider vinegar (may use part balsamic)
½ TSP salt to taste
¼ TSP black pepper to taste

Optional Garnishes
½ C radishes or radish roses (thinly sliced)
2 TBS parsley and/or dill (snipped)

Temperature:

In a large saucepan, bring the water to boil over high heat.  Add the beans, reduce the heat to medium, cover and cook until crisp but tender.  Drain the beans in a colander and rinse under cold water.  Drain well and place in serving bowl.

Blend the walnuts, green onions, parsley, dill, olive oil, vinegar, salt and pepper in a food processor or blender until smooth — about 1 minute.  Spoon over the beans and toss well.  Refrigerate, tightly covered, for about 1 hour.  This will keep up to 24 hours.

Just before serving, garnish with the radishes and parsley, if desired.  Serve as a side dish or a light luncheon dish with cheese and a crusty bread.

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