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Green Bean Salad with Walnuts and Shaved Parmesan in Lemon Dressing - KOAM TV 7

Green Bean Salad with Walnuts and Shaved Parmesan in Lemon Dressing

Serves 4 to 6

  • 1/4 cup coarsely chopped walnuts
  • 1 pound green beans
  • 1 teaspoon salt plus more to taste
  • freshly ground black pepper
  • 1 1/2 tablespoon freshly squeezed lemon juice (about 1/2 lemon)
  • 3 tablespoons extra virgin olive oil
  • 4 ounces Parmesan cheese, thinly shaved (about 1/2 cup)

1. Toast the walnuts in a dry, heavy skillet (preferably cast iron) over high heat until they start to brown in spots & become fragrant. (Take care not to overtoast them, as they will burn very quickly once toasted.) Immediately transfer nuts to a dish to cool.

2. Bring a large pot of water to a boil. Add the beans and salt; cook until tender but still firm, 3 to 5 minutes.

3. Transfer the beans to a colander in the sink and run cold water over them. Trim the beans if necessary.

4. Toss the beans and walnuts in a large bowl & season with salt and pepper to taste.

5. In a small bowl, whisk the lemon juice and olive oil until well combined. Pour this mixture over the beans and toss until well coated. Transfer the salad to a serving platter or to individual plates. Scatter the Parmesan shavings on top.

From:  Farmer John's Cookbook

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