Romano Beans with Mustard Vinaigrette and Walnuts

Ignacioi Mattos/ Bon Appetit

3 lb. Romano beans (or flat green beans), trimmed

1 cup walnuts, coarsely chopped

3 Tbsp. red wine vinegar

2 Tbsp. Dijon mustard

1 clove garlic, finely grated

2 Tbsp. extra-virgin olive oil (plus extra for drizzling)

½ lemon, zested

¾ cup coarsely chopped fresh parsley

Salt and freshly ground black pepper (to taste) [1]

Toast the Walnuts: Preheat your oven to 350°F (177°C). Toast the walnuts on a baking sheet until golden brown and fragrant, about 8 to 10 minutes. Let them cool, then coarsely chop them.

Cook the Beans: Bring a large pot of salted water to a boil. Add the trimmed Romano beans and cook until tender and bright green, about 8 to 10 minutes.

Shock and Dry: Immediately transfer the cooked beans to a bowl of ice water to stop the cooking process. Drain them thoroughly and pat dry.

Make the Vinaigrette: In a large bowl, whisk together the red wine vinegar, Dijon mustard, grated garlic, and 2 tablespoons of extra-virgin olive oil. Let the mixture rest for about 10 minutes so the flavors meld.

Toss and Serve: Add the Romano beans, toasted walnuts, fresh parsley, and finely zested lemon directly into the dressing. Season generously with salt and black pepper, toss well to coat, transfer to a platter, and finish with a light drizzle of extra-virgin olive oil.