This green beans recipe blew everyone away on Thanksgiving! It's refreshing and the lemon vinaigrette made the dish light among other heavier traditional dishes.
Check out my other favorite Thanksgiving recipes:
Green Beans and Walnuts with Lemon Vinaigrette
Servings: 8
You'll need:
- 1 lemon
- 1 teaspoon Dijon mustard
- 1/3 cup olive oil
- salt and pepper to taste
- 1 1/2 pounds green beans, trimmed
- 2/3 cup walnuts, toasted, coarsely chopped
Approach:
- 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. 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.
This recipe is adopted from Bon Appetit.