Recipe information
Yield
serves 4 to 6
Ingredients
1 pound green beans
Extra-virgin olive oil
2 shallots, cut in circles
1/2 cup walnuts
Sea salt and freshly ground black pepper
Juice of 1/2 lemon
2 tablespoons chopped fresh flat-leaf parsley
Preparation
Bring a pot of slightly salted water to a boil. Blanch the green beans in the boiling water for 3 minutes; drain and set aside. Put a skillet over medium heat and add a 3-count of oil. Sauté the shallots for 3 minutes, stirring frequently, until they begin to soften and get some color. Add the walnuts and cook for 3 more minutes, tossing frequently, until the nuts get toasty. Add the green beans; season with salt and pepper. Toss it all together; then give a squeeze of lemon juice and hit it with the parsley. It’s good, tasty, and simple.
Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter
