Green Beans with Crunchy Walnuts and Anchovies

Posted on Apr 12, 2022 by Eli Crain
Tags: recipes vegetarian


  • 1/2 cup raw walnuts, coarsely chopped
  • 1/4 cup olive oil
  • 2 anchovy fillets or equivalent anchovy paste
  • 1 garlic clove, finely chopped or grated
  • 3/4 lb green beans
  • 1 lemon, thinly sliced with seeds removed
  • 1 Tbsp whole-grain mustard
  • 1/2 Tbsp white wine vinegar or white vinegar
  • 1/4 cup fresh dill and/or fennel fronds, chopped


  1. Preheat oven to 450 F.
  2. Roast green beans and lemon slices for 12-15 minutes on a rimmed baking sheet with 1-2 Tbsp of olive oil, salt and pepper. Toss beans once or twice. They should have started to char and brown in spots.
  3. In a small pan heat 2 Tbsp of olive oil. Toast walnuts for 2-4 minutes. Remove from heat, add anchovies and garlic. Stir or swirl pan until anchovies dissolve.
  4. Combine mustard, vinegar, and 2 Tbsp of olive oil in a medium size bowl and season with salt and pepper. Add green beans and toss to coat.
  5. Serve topped with walnuts and chopped dill.

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