Haricots Verts a l’Huile de Noix
(Warm Green Beans in Walnut Oil)

1 tbsp. red wine vinegar*
2 cloves garlic, peeled, green germ removed, and minced sea salt* and freshly ground pepper
3 tbsp. best-quality walnut oil*
1 lb. green beans, trimmed and checked for strings
1/3 c walnut pieces

In a large bowl, whisk together the vinegar, garlic, salt and pepper. Add the oil in a thin stream, whisking con-stantly, and set the dressing aside. Bring a large pot of salted water to a boil (2 tbsp. salt for 4 quarts water). Add the beans, return to a boil and cook until crisp-tender, about 5 min. Drain. Quickly whisk the dressing once more, and add the hot beans to it, along with the walnut pieces. Toss thoroughly and serve immediately.

(from: ‘The French Farmhouse Cookbook’ $25.95)

*Available in-store.