This recipe is adapted from Farmer John’s Cookbook by John Peterson.

Serves 4 to 6

¼ cup coarsely chopped walnuts
1 pound green beans
Salt and pepper to taste
½ squeezed lemon
3 tablespoons olive oil
½ cup shaved parmesan cheese

Toast the walnuts in a dry, heavy skillet until they start to brown
and become fragrant. Be careful not to overtoast them.
Boil water in a large pot. Add beans and salt. Cook 3 to 5 minutes.
Drain beans in a colander and run cold water over them. Trim the
beans if necessary.
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 platter or to plates. Gently scatter
the parmesan shavings on top.

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