Considering how many hours of my childhood were spent sitting in front of a plate of cold green beans that I refused to eat, it's pretty ironic that I'm posting a recipe for green beans. Luckily, time passes, tastes change, and I'm thrilled to share this recipe with you in time for Thanksgiving. It's elegant enough to serve to company but simple enough that it won't stress you to do so. Really, it's a perfect recipe for any ordinary day as well.
The recipe for the green beans is Ellie Krieger's, and she calls it Green Bean Salad. I call it "perfect" though, because it is. For the past two months I have not made green beans any other way.
- You can find the recipe here.
- I begin this dish by steaming the beans and toasting the walnuts at the same time, each for 4 minutes. In that time the rest of the recipe - chopping red onions and flat leaf parsley, whisking a simple vinaigrette, can be made in the 4 minutes that it takes to steam the green beans.
- Walnut oil is delicious in the vinaigrette, but I also have used olive oil and it is quite tasty.
- The walnuts and onions are so good with the beans that I usually measure them generously.
- The beans can be enjoyed warm, cold, or at room temperature. I've served them at all three ways with equal success.
These beans are quite simple to make, and have a subtle, sophisticated fall flavor from the toasted walnuts and walnut oil. I plan to serve these with my holiday turkey and hope you will also!
Other green bean recipes that I've known, loved, and posted on the blog:
Dramtically Seared Green Beans With Garlic and Chile from Mollie Katzen
Green Beans with Shallots and Clementine Zest from Cottage Living Magazine