Romano Beans with Mustard Vinaigrette and Walnuts

Ingredients for Romano Beans with Mustard Vinaigrette and Walnuts

• 150g walnuts

• 1.4kg Romano beans or green beans, trimmed

• 3 tablespoons red wine vinegar

• 2 tablespoons Dijon mustard

• 1 garlic clove, finely grated

• 2 tablespoons extra-virgin olive oil, plus more for drizzling

• 1/2 lemon

• 3/4 cup very coarsely chopped parsley

• Freshly ground black pepper

Preheat oven to 177°C. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.

Cook Romano beans in a large pot of boiling salted water until bright green and tender, 8–10 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool. Drain and pat dry.

Meanwhile, mix vinegar, mustard, garlic, and 2 tablespoons oil in a large bowl to combine. Let sit 10 minutes for flavours to come together.

Add walnuts and Romano beans to dressing. Finely zest lemon over beans and add parsley. Season with salt and lots of pepper and toss to coat. Transfer to a platter and drizzle with more oil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.