Green Beans with Walnut Vinaigrette

From the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

This recipe will require a trip to a specialty store for the walnut oil, if you cannot find it in a well-stocked supermarket. It will be well worth your efforts. Walnut oil has a delicate, buttery nut flavor that lingers sweetly on the palate. Because there are so few ingredients in this recipe, the quality of the green beans is critical. Taste a bean before you buy. It should be crisp and tender. If you can find the French green beans labeled “haricots verts,” spend the extra money and buy them—they are fabulous. This salad is equally delicious if you substitute pencil-thin asparagus or sugar snap peas.

Ingredients

Vinaigrette

Steps

1. Fill an 8- to 10-quart stockpot three-quarters full with water, cover, and bring to a boil over high heat. Rinse beans thoroughly and trim off stem ends. Prepare a large bowl of ice water (use lots of ice), and set aside.
2. When water comes to a boil, add 1 tablespoon salt. Add beans and blanch just until beans are crisp-tender, 2 to 4 minutes. Keep tasting for doneness; beans should be brilliant green and very crisp, but not raw. Immediately drain beans in a colander and plunge into ice water for no longer than 1 to 2 minutes. Drain, then wrap in several layers of paper towel, place in a plastic bag, and refrigerate until 30 minutes before serving.
3. To toast walnuts, preheat oven to 325°F. Place walnuts on a rimmed baking sheet. Pour walnut oil over nuts, add ⅛ teaspoon salt, and toss to combine. Spread nuts in a single layer and bake until barely golden, 10 to 15 minutes. Let cool. Set aside at room temperature until ready to serve.
4. To make vinaigrette, combine walnut oil, rice wine vinegar, sugar, salt, shallots, and pepper to taste. Set aside until ready to serve.
5. Just before serving, place beans in a medium mixing bowl and toss with dressing. Divide among individual salad plates, and garnish with toasted walnuts.

Notes

• Once opened, walnut oil must be stored in the refrigerator. It will keep for several months. Use walnut oil with other salads, such as curly endive, toasted walnuts, and pears or butter lettuce, julienned apple, and fennel. Toss pasta with walnut oil, toasted walnuts, and fresh herbs. Experiment—that’s when cooking is fun.
• Rice wine vinegar can be found in the Asian section of well-stocked supermarkets. It is available regular and seasoned—buy the regular style.

This content is from the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart.