1/4 cup coarsely chopped walnuts1 pound green beans 1 teaspoon salt, plus more to taste freshly ground black pepper 1 1/2 tablespoons fresh lemon juice 3 tablespoons extra virgin olive oil 1/2 cup parmesan cheese, thinly shaved
Toast the walnuts in a dry, heavy skillet (cast iron is great!) over high heat until they start to brown and become fragrant, but do not overtoast as they burn quickly. Immediately transfer to a dish to cool. Bring a large pot of water to a boil. Add the beans and salt; cook until tender but still firm, 3-5 minutes. Transfer the beans to a colander in the sink and run cold water over them. Trim the beans if necessary. Toss the beans and walnuts in a large bowl and season with salt and pepper to taste. In a small bowl, whisk the lemon juice and olive oil until well combined. Pour the mixture over the beans and toss until well coated. Transfer the salad to a serving platter or to individual plates and gently scatter parmesan shavings on top.
recipe from John Peterson and Angelic Organic's "Farmer John's Cookbook"