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Green Bean Salad with Walnuts and Shaved Parmesan in Lemon Dressing
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Green Bean Salad with Walnuts and Shaved Parmesan in Lemon Dressing

1/4 cup coarsely chopped walnuts

1 pound green beans, trimmed

salt and pepper

1 1/2 tablespoons freshly squeezed lemon juice (about half a lemon)

3 tablespoons extra virgin olive oil

4 ounces Parmesan cheese, thinly shaved (about 1/2 cup)

 


 RECIPE:  

Cucumber, Green Chile, Kohlrabi and Dill Salad with Green Garlic­
Buttermilk Vinaigrette
Recipe by: Adam Corriveau Chef/Owner of The Valley Bowl­Personal Chef Service
2 cucumbers (halved, seeds scooped out and then thinly sliced)
1 kohlrabi, 2 peeled broccoli stalks, OR 2 carrots, thinly sliced into matchsticks
2 green chiles (banana peppers from the farm) thinly sliced
2 scallions, thinly sliced on the bias
A few sprigs of dill, chopped
Green garlic vinaigrette (recipe follows)
Toss the vegetables with a few tablespoons of the vinaigrette, let sit for about five minutes 
then enjoy! Save the remaining vinaigrette for another salad.
Green Garlic­Buttermilk Vinaigrette.
 Whisk together thoroughly:
½
 cup green garlic puree
½
 cup buttermilk
¼
 cup fresh lemon juice (use the zest from the lemon too!)
1 tsp Dijon mustard
1 tbsp kosher salt
½

 tsp black peppeRERECIPE:  

Cucumber, Green Chile, Kohlrabi and Dill Salad with Green Garlic­
Buttermilk Vinaigrette
Recipe by: Adam Corriveau Chef/Owner of The Valley Bowl­Personal Chef Service
2 cucumbers (halved, seeds scooped out and then thinly sliced)
1 kohlrabi, 2 peeled broccoli stalks, OR 2 carrots, thinly sliced into matchsticks
2 green chiles (banana peppers from the farm) thinly sliced
2 scallions, thinly sliced on the bias
A few sprigs of dill, chopped
Green garlic vinaigrette (recipe follows)
Toss the vegetables with a few tablespoons of the vinaigrette, let sit for about five minutes 
then enjoy! Save the remaining vinaigrette for another salad.
Green Garlic­Buttermilk Vinaigrette.
 Whisk together thoroughly:
½
 cup green garlic puree
½
 cup buttermilk
¼
 cup fresh lemon juice (use the zest from the lemon too!)
1 tsp Dijon mustard
1 tbsp kosher salt
½

 tsp black pepperCIPE:  

Cucumber, Green Chile, Kohlrabi and Dill Salad with Green Garlic­
Buttermilk Vinaigrette
Recipe by: Adam Corriveau Chef/Owner of The Valley Bowl­Personal Chef Service
2 cucumbers (halved, seeds scooped out and then thinly sliced)
1 kohlrabi, 2 peeled broccoli stalks, OR 2 carrots, thinly sliced into matchsticks
2 green chiles (banana peppers from the farm) thinly sliced
2 scallions, thinly sliced on the bias
A few sprigs of dill, chopped
Green garlic vinaigrette (recipe follows)
Toss the vegetables with a few tablespoons of the vinaigrette, let sit for about five minutes 
then enjoy! Save the remaining vinaigrette for another salad.
Green Garlic­Buttermilk Vinaigrette.
 Whisk together thoroughly:
½
 cup green garlic puree
½
 cup buttermilk
¼
 cup fresh lemon juice (use the zest from the lemon too!)
1 tsp Dijon mustard
1 tbsp kosher salt
½
 tsp black pepper

 

 1. Toast the walnuts in a dry, heavy skillet over high heat until they start to brown in spots and become fragrant -- but be careful, as they go from brown to burned fast! Immediately transfer the nuts to a dish to cool.

 

2. Bring a large pot of water to a boil. Add the beans and 1 teaspoon salt; cook until tender but still firm, 3-5 minutes (alternately, you can steam the beans).

 

3. Transfer the beans to a colander in the sink and run cold water over them.

 

4. Toss the beans and walnuts in a large bowl and season with salt and pepper to taste.

 

5. In a small bowl, whisk the lemon juice and olive oil until well combined. Pour this mixture over the beans and toss until well coated. Gently scatter the Parmesan shavings on top, and serve.

Recipe From: From "Farmer John's Cookbook: The Real Dirt on Vegetables" (Gibbs Smith Pub., 2006)