Tel: 203.779.5331 | 724 Boston Post Road, Madison, CT
Located in the First Niagra Bank Courtyard
Green Bean Salad
1/2 pound green beans, trimmed 2 tablespoons chopped walnuts or almonds 1 or 2 gloves of minced garlic 2 tablespoons chopped red onion 2 tablespoons Walnut, or Extra Virgin Olive Oil
2 tablespoons Red Wine Vinegar
1 teaspoons dijion mustard
Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4 minutes. Transfer to a serving bowl.
Toast the walnuts or almonds in a small dry skillet over medium heat until they become fragrant, about two minute, and then transfer them to a small bowl to cool. Add the parsley and onion to the walnuts and stir to combine.
In another small bowl, whisk together the oil, vinegar and mustard. Toss the dressing with the green beans, top with the walnut mixture and season with salt and pepper. Serve warm or room temperature.