Green Bean Salad with Fire Walnuts
Recipe: Green Bean Salad with Fire Walnuts
From: Cooking for Heart & Soul
Serves: 3-4
1/2 c. walnut halves and pieces
vegetable oil pan spray
1/2 tsp. cayenne pepper
1 lb. green beans, trimmed and cut into 3" pieces
2 Tbsp. low-sodium soy sauce
1 Tbsp. red wine vinegar
2 Tbsp. vegetable oil
salt to taste, if needed
Place the walnuts in a skillet, lightly coat with vegetable oil spray, sprinkle on the cayenne, and toast the walnuts over medium-low heat until fragrant and nicely browned, 4-5 minutes. Set aside.
In a medium saucepan of boiling salted water, blanch the green beans over medium heat just until crisp-tender, 2-4 minutes. Plunge beans into a bowl of ice water to stop the cooking process. Drain and set aside.
Prepare vinaigrette by combining the soy sauce, vinegar, and oil in a medium bowl. Whisk until emulsified; taste and add salt if needed. Toss the green beans with the vinaigrette and add the walnuts just before serving.
Notes:
SO really likes this one, it's spicy and an interesting combination of flavors. We've never found it necessary to add any extra salt; we use regular soy sauce since that's what we keep around, and that is enough.
From: Cooking for Heart & Soul
Serves: 3-4
1/2 c. walnut halves and pieces
vegetable oil pan spray
1/2 tsp. cayenne pepper
1 lb. green beans, trimmed and cut into 3" pieces
2 Tbsp. low-sodium soy sauce
1 Tbsp. red wine vinegar
2 Tbsp. vegetable oil
salt to taste, if needed
Place the walnuts in a skillet, lightly coat with vegetable oil spray, sprinkle on the cayenne, and toast the walnuts over medium-low heat until fragrant and nicely browned, 4-5 minutes. Set aside.
In a medium saucepan of boiling salted water, blanch the green beans over medium heat just until crisp-tender, 2-4 minutes. Plunge beans into a bowl of ice water to stop the cooking process. Drain and set aside.
Prepare vinaigrette by combining the soy sauce, vinegar, and oil in a medium bowl. Whisk until emulsified; taste and add salt if needed. Toss the green beans with the vinaigrette and add the walnuts just before serving.
Notes:
SO really likes this one, it's spicy and an interesting combination of flavors. We've never found it necessary to add any extra salt; we use regular soy sauce since that's what we keep around, and that is enough.