Green Beans in Dill Walnut Sauce
From Opera House Cookbookby Sarah Leah Chase. Serve at room temperature or chill for wonderful picnic fare.
3 lbs green beans, trimmed
1 bunch scallions, minced
(1) .5-oz pkg fresh dill, chopped
1/2 cup minced fresh parsley
1/2 cup walnut halves
1/4 cup fresh lemon juice
1½ cups Vera Jane's Extra-Virgin Olive Oil
1/2 tsp salt
Freshly ground pepper, to taste
Heat a large pot of water to boiling. Add the green beans and cook until crisp-tender. Drain immediately, then immerse in a large bowl of ice water to prevent further cooking and to retain the bright green color.
Meanwhile, make the sauce: place the scallions, dill, parsley, walnuts, and lemon juice in a blender or food processor fitted with the steel blade; process until smooth. With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick green sauce. Add salt and pepper, to taste.
Drain the beans and dry with a towel. Toss the beans with the dressing. Serve slightly chilled or at room temperature.Makes 12 servings
Makes 12 servings