Blistered Green Beans with Toasted Walnut Vinaigrette Recipe
Blistered Green beans with Toasted Walnut Vinaigrette, a simple, delicious side dish that will enhance almost any meal. Vegan and Gluten-free.
How to Make the Best Blistered Green Beans with Toasted Walnut Vinaigrette
These blistered green beans with toasted walnut vinaigrette are a stunning side dish that comes together in under 30 minutes. The dry-frying technique creates beautiful charred spots on the beans while keeping them perfectly crisp-tender, adding a depth of flavor you just can’t get from steaming or boiling.
The star of this dish is the toasted walnut vinaigrette—a rich, nutty dressing with bright notes of lemon and red wine vinegar balanced by a touch of maple sweetness. The toasted walnuts add wonderful texture and earthy flavor that pairs beautifully with the slightly smoky beans. This vegan and gluten-free side dish is elegant enough for a dinner party yet simple enough for a weeknight meal.
Fresh herbs like basil, mint, and chives add a pop of color and freshness that elevates the entire dish. Whether you’re serving these alongside grilled chicken, roasted salmon, or as part of a vegetable-forward meal, these blistered green beans are sure to become a new favorite.
Blistered Green Beans with Toasted Walnut Vinaigrette
Blistered Green beans with Toasted Walnut Vinaigrette, a simple, delicious side dish that will enhance almost any meal. Vegan and Gluten-free.
Ingredients
Toasted Walnut Vinaigrette
Green Beans
Instructions
Toasted Walnut Vinaigrette
- Start by whisking up the dressing. In a bowl add toasted walnuts, lemon juice, red wine vinegar, dijon, maple syrup, garlic, salt and pepper. Drizzle in olive oil whisking all the while.
Green Beans
- Heat up a skillet to medium-high heat, when good and hot add green beans to the pan, dry-no oil. Leave undisturbed for 2 minutes. Stir around and leave for another few minutes, repeat until beans start to lightly blister but are still crisp, about 6 minutes. Add 2 tablespoons water cover with the lid for 2-3 minutes.
- Place on a serving dish and drizzle with vinaigrette (you will have some left over). Garnish with a sprinkle of fresh chopped basil, mint and chives.
Notes
- To toast walnuts, place in a dry skillet over medium heat and stir frequently until fragrant and lightly browned, about 3-5 minutes.
- The leftover vinaigrette keeps well in the refrigerator for up to a week and is delicious on salads.
