Romano Beans With Mustard Vinaigrette And Walnuts Recipes

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ROMANO BEANS WITH MUSTARD VINAIGRETTE AND WALNUTS



Romano Beans with Mustard Vinaigrette and Walnuts image

Romano beans, also known as Italian pole beans, are wide and flat and have a less delicate texture than green beans but share their mild and sweet flavor.

Provided by Ignacio Mattos

Categories     Bon Appétit     Side     Green Bean     Walnut     Summer     Spring

Yield 8 servings

Number Of Ingredients 9

1 cup walnuts
3 lb. Romano beans or green beans, trimmed
3 Tbsp. red wine vinegar
2 Tbsp. Dijon mustard
1 garlic clove, finely grated
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1/2 lemon
3/4 cup very coarsely chopped parsley
Freshly ground black pepper

Steps:

  • Preheat oven to 350°F. 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 Tbsp. oil in a large bowl to combine. Let sit 10 minutes for flavors 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.

GREEN BEANS WITH MUSTARD VINAIGRETTE



Green Beans with Mustard Vinaigrette image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 8

Kosher salt
2 pounds green beans, trimmed
3 tablespoons white wine vinegar
1/2 teaspoon sugar
2 shallots, thinly sliced
3 tablespoons dijon mustard
1/3 cup extra-virgin olive oil
Freshly ground pepper

Steps:

  • Bring a large pot of salted water to boil. Add the green beans and cook until just tender, 2 to 3 minutes. Transfer to a bowl of ice water using tongs, pushing the beans down to submerge them. Let cool completely, about 5 minutes, then drain and pat dry.
  • Meanwhile, whisk the vinegar, sugar and 1 teaspoon salt in a large bowl. Add the shallots and stir to coat. Let sit until the green beans are ready.
  • Whisk the mustard into the shallot mixture, then gradually add the olive oil, whisking constantly, until smooth and thick. Add the green beans and toss to coat. Season with salt and pepper.

FLAT BEANS WITH MUSTARD THYME VINAIGRETTE



Flat Beans with Mustard Thyme Vinaigrette image

Romano beans, also known as Italian flat beans, are pleasantly mild and sweet. Tossing them in this quick vinaigrette adds a robust, pungent flavor-they will complement any summery main dish.

Provided by Maggie Ruggiero

Categories     Summer     Gourmet     Bean     Mustard     Healthy     Quick and Healthy     Quick & Easy

Number Of Ingredients 6

1 Tbsp. cider vinegar
1 tsp. Dijon mustard
1 tsp. chopped thyme
1 small garlic clove, minced
1/4 cup extra virgin olive oil
2 1/2 lb Romano (flat) beans, trimmed

Steps:

  • Whisk together vinegar, mustard, thyme, garlic, and 1/2 tsp each of kosher salt and pepper, then whisk in oil in a slow stream until well-blended.
  • Cook beans in a large pot of well-salted boiling water until tender, 7 to 10 minutes. Drain, then toss with dressing and season with salt and pepper. Serve warm or at room temperature.

HERBED GREEN BEANS WITH WARM MUSTARD VINAIGRETTE



Herbed Green Beans with Warm Mustard Vinaigrette image

Green beans are tossed with a mustard vinaigrette and raisin-nut croutons. Sweet and sour never tasted so garden-fresh!

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 40m

Number Of Ingredients 8

4 ounces rustic raisin-nut bread, cut into 1/2-inch cubes (2 cups)
Coarse salt
1 1/2 pounds green beans, trimmed
2 tablespoons minced shallot (from 1 to 2 shallots)
1 tablespoon whole-grain mustard
1 tablespoon red-wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh dill, plus small sprigs for serving

Steps:

  • Preheat oven to 350 degrees. Arrange bread cubes in a single layer on a rimmed baking sheet and toast, tossing once, until golden brown, about 10 minutes.
  • In a large pot of salted boiling water, cook green beans until crisp-tender, 4 to 6 minutes. Drain; return beans to pot.
  • In a small saucepan, mix together shallot, mustard, and vinegar, then whisk in oil in a slow, steady stream. Heat mixture over low, whisking constantly, just until warm.
  • Toss beans with vinaigrette, toasted bread, and chopped dill. Season with 1/4 teaspoon salt. Transfer to a platter, garnish with dill sprigs, and serve.

Nutrition Facts : Calories 163 g, Fat 10 g, Fiber 6 g, Protein 4 g, SaturatedFat 1 g, Sodium 145 g

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  • Preheat oven to 350°. 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 Tbsp. oil in a large bowl to combine. Let sit 10 minutes for flavors 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.

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