Romano beans with mustard vinaigrette and walnuts recipe

Ingredients for Romano beans with mustard vinaigrette and walnuts

• 120 g walnuts

• 1350 g romano beans or green beans, trimmed

• 45 ml red wine vinegar

• 30 ml dijon mustard

• 1 garlic clove, finely grated

• 30 ml extra-virgin olive oil, plus more for drizzling

• 1/2 lemon, juiced

• 90 g very coarsely chopped parsley

• freshly ground black pepper

How to make Romano beans with mustard vinaigrette and walnuts

1. Preheat the oven to 180°C (160°C for fan oven).

2. Toast the walnuts on a rimmed baking tray, tossing once, until golden brown, about 8–10 minutes. Let cool, then coarsely chop.

3. Cook the Romano beans in a large pot of boiling salted water until bright green and tender, about 8–10 minutes. Using a slotted spoon, transfer the beans to a bowl of ice water and let cool. Drain and pat dry.

4. Meanwhile, mix the vinegar, mustard, garlic, and 30 ml of oil in a large bowl to combine. Let the mixture sit for 10 minutes to allow the flavours to develop.

5. Add the walnuts and Romano beans to the dressing. Finely zest the lemon over the beans and add the parsley. Season with salt and plenty of pepper, then toss to coat.

6. Transfer the mixture to a platter and drizzle with a little more oil before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.