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Here’s an ultra-easy and delicious way to “plus up” a green beans side dish.
Why try? The tarragon and walnut oil provide the dish with a marvelous flavor combination and add uncommon elegance.
Foodie Byte: This dish is ideal for buffets or large gatherings—you don’t even have to worry about keeping it hot because it actually tastes best a room temperature.
This recipe is part of our Potluck Easter Buffet.
Copyright 2009. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website.
Ingredients
- 3 pounds green beans, trimmed
- 3 tablespoons walnut oil
- 1/4 cup tarragon, chopped
- 1 1/2 cups walnut pieces, toasted
- Salt, to taste
Preparation
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Bring four gallons of water to boil in a large stock pot. Add enough salt so that the water tastes like the ocean. Add green beans and cook until tender. Drain beans and toss in a large bowl with walnut oil, tarragon and 1 cup walnut pieces. Season with salt to taste.
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Place on a serving platter and top with remaining walnut pieces. Serve warm or at room temperature.
