Recipe by Amelia Saltsman from the November 2009 Thanksgiving issue of Bon Appetit magazine.
Makes 8 servings.
1 teaspoon Dijon mustard
1/3 cup walnut oil or olive oil
2 tablespoons minced shallot
1 1/2 pounds green beans, trimmed
2/3 cup walnuts, toasted, coarsely chopped
Remove peel from lemon with vegetable peeler and cut into very fine strips. Cut lemon in half. Squeeze enough juice to measure 2 tablespoons; transfer to small bowl. Whisk in mustard, then oil and shallot. Season with salt and pepper.
Cook green beans in pot of boiling salted water until crisp-tender, 5 to 6 minutes. Drain; pat dry.
Combine beans, walnuts, and lemon peel strands in large bowl. Add dressing; toss to coat. Season salad to taste with salt and pepper and serve.
One serving contains the following:
Calories (kcal) 172.5
%Calories from Fat 80.8
Fat (g) 15.5
Saturated Fat (g) 1.7
Cholesterol (mg) 0
Carbohydrates (g) 7.2
Dietary Fiber (g) 3.9
Total Sugars (g) 2.4
Net Carbs (g) 3.3
Protein (g) 3.6
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© 2009 Bon Appétit. Used with permission