String Beans In Walnut And Raspberry Vinaigrette
Published August 9, 1986
- Total Time
- About 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound string beans
3 shallots, minced
½ cup walnuts, chopped
1 teaspoon mustard
1 to 2 tablespoons raspberry vinegar
About ½ cup walnut oil
Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
18 grams carbs; 407 calories; 8 grams monosaturated fat; 24 grams polyunsaturated fat; 3 grams saturated fat; 37 grams fat; 6 grams fiber; 482 milligrams sodium; 6 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim the string beans and steam until tender but firm.
- Step 2
Meanwhile, combine the remaining ingredients to make a dressing. Toss the beans in the dressing while hot and leave at room temperature. Do not refrigerate if possible. Taste the beans again when they have cooled and correct the seasoning.
Private Notes
Comments
Flavors are delicious but the proportion of oil to vinegar seems wildly off in and yields too much dressing altogether. Try cutting back the oil by half and then increasing by a spoonful to adjust for your tastes.
Flavors are delicious but the proportion of oil to vinegar seems wildly off in and yields too much dressing altogether. Try cutting back the oil by half and then increasing by a spoonful to adjust for your tastes.