String Beans In Walnut And Raspberry Vinaigrette

By Moira Hodgson

Total Time
About 10 minutes
Rating
4(15)
Comments
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Ingredients

Yield:4 servings
  • 1pound string beans
  • 3shallots, minced
  • ½cup walnuts, chopped
  • 1teaspoon mustard
  • 1 to 2tablespoons raspberry vinegar
  • About ½ cup walnut oil
  • Coarse salt and freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

407 calories; 37 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 24 grams polyunsaturated fat; 18 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 6 grams protein; 482 milligrams sodium

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

  1. Step 1

    Trim the string beans and steam until tender but firm.

  2. 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.

Ratings

4 out of 5
15 user ratings
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Comments

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EH

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.

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