Haricots Verts With Walnuts and Walnut Oil

Ingredients

• ⅓ cup walnuts, shelled
• Sea salt
• ¾ pound haricots verts, stems trimmed
• 3 tablespoons walnut oil
• Coarsely ground black pepper, or grains of paradise if you have them

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    360 calories; 33 grams fat; 3 grams saturated fat; 6 grams monounsaturated fat; 22 grams polyunsaturated fat; 14 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 6 grams protein; 407 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Vegetables for 2

Preparation

1. Preheat the oven to 350 degrees. Spread the walnuts in a small baking dish. Bake until you can hear the walnuts sizzling or smell them when you open the oven door, about 5 minutes. (Set your timer!) Remove from the oven and coarsely chop. Set aside and keep warm.
2. Meanwhile, bring a large pot of water, seasoned with sea salt so that it tastes like ocean water, to a boil. Add the haricots verts and cook until they are just tender but still firm, about 4 minutes. (Don’t overcook: they will continue to cook out of the water.) Drain, then spread out on a clean kitchen towel to soak up the excess water.
3. Gather the beans while hot and toss in a bowl with the warm walnuts and the walnut oil. Season generously to taste with pepper and perhaps a little more salt. Serve now or later. (They’re lovely after a few hours too.)

10 minutes