A sophistiated and impressive twist on an incredibly simple side dish, and a perfect accompaniment for your Thanksgiving Day meal.
Ingredients:
- 1.5 lbs green beans, washed and trimmed
- ¼ cup olive oil
- ¼ cup walnuts
- ¼ cup dried cranberries
- 2 tbsp minced shallots
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp lemon zest
- Salt and pepper, to taste
Directions:
- Toast walnuts and cranberries on baking sheet at 375 for about 3-5 minutes, careful not to burn. Let cool and coarsely chop.
- In mixing bowl whisk: lemon zest, lemon juice, Dijon, olive oil, and shallots.
- Boil green beans in salted water for about 5-7 minutes. Until tender yet crisp. Strain and shake off any excess water.
- Combine green beans and Dijon mixture. Toss to coat evenly. Top with walnuts and cranberries. Add salt and pepper to personal taste.
How much lemon zest, and can I use dried cranberries?
I’m thinking about serving this with your recipe for Chicken Francaise.
about a tsp of lemon zest and dried cranberreis are the way to go. i will correct the recipe so that it’s more clear. thank you so much for the feedback
it would be excellent with the chicken francaise. that’s what i often serve it with.
goodluck, and would love to hear how it all turns out…
Enjoy!