A delightful green bean salad with a tangy walnut vinaigrette, perfect for any occasion.
Steam the green beans until they are tender yet still crisp.
Steaming helps retain the vibrant green color and nutrients of the beans.
Drain the green beans in a colander and rinse them under cold water to stop the cooking process.
Rinsing with cold water ensures the beans stay crisp and prevents overcooking.
In a blender, combine Dijon mustard, anchovy fillets, sugar, garlic, and olive oil. Blend until smooth and emulsified.
Taste the vinaigrette and adjust the seasoning to your preference.
Place the green beans in a serving bowl and pour the vinaigrette over them. Toss to coat evenly.
Let the salad sit for a few minutes to allow the flavors to meld together.
Sprinkle the toasted walnuts over the salad just before serving.
Adding the walnuts at the end keeps them crunchy and flavorful.
Serve the salad as a side dish or a light main course. Enjoy!
Pair with your favorite protein for a complete meal.
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