Blistered Green Beans + Toasted Walnut Vinaigrette

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Blistered Green Beans + Toasted Walnut Vinaigrette

Serves 4  | Prep Time: 10 minutes | Cook Time: 15 minutes

This is a simple, delicious side dish that will enhance any meal experience.


1/4 cup walnuts, toasted and chopped small (chef tips)

1 tablespoon lemon juice

1 tablespoons red wine vinegar

1 teaspoon dijon mustard

1 teaspoon maple syrup

1 garlic clove, pressed or minced

Kosher salt and fresh ground black pepper to taste
1/4 cup olive oil

1 pound fresh green beans, stem end snapped off

fresh basil, mint and chives for garnish (optional)

Chef Tips

Toast walnuts in the oven (a toaster oven or air fryer works great here) 350F for 10-12 minutes. If they get too dark they can become bitter.

You will most likely have vinaigrette left over.  Use the extras at another meal for salads, grains, and veggies.


Step 1 (for the dressing)

In a bowl add toasted walnuts, lemon juice, red wine vinegar, dijon, maple syrup, garlic, salt and pepper.  Drizzle in olive oil whisking until emulsified.

Step 2

Heat up a cast iron skillet to medium-high heat, when good and hot add green beans to the pan, dry-no oil.  Leave undisturbed for 2 minutes.  Stir around and leave for another few minutes, repeat until beans start to lightly blister but are still crisp, about 6 minutes.  Add 2 tablespoons water cover with the lid for 2-3 minutes

Step 3

Place on a serving dish and drizzle with vinaigrette (you will have some left over).  Garnish with a sprinkle of fresh chopped basil, mint and chives.