Tag: walnuts

Green Beans with Walnuts and Gorgonzola

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I made this recipe up one day when faced with an overly ambitious purchase of green beans. In hunting through the fridge, I found Gorgonzola cheese and thought, why not? It’s pretty tasty.

1 lb. green beans, washed and trimmed
1/4 cup walnuts, toasted in the oven or in a pan for 5-7 minutes
1/4 cup Gorgonzola cheese
2 Tbsp vinaigrette
1/4 tsp salt
1/8 tsp black pepper

In a medium pot, bring half a pot of water to the boil. Drop green beans in and boil for just a few minutes. Drain water, and add walnuts, cheese, vinaigrette,salt and pepper. Toss to coat and slightly melt the cheese. Check seasonings and serve.

Ina’s Celery, Walnut & Parmesan Salad

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You wouldn’t think that celery could be the star of a dish, but this salad from Ina Garten pairs crisp cool celery with the tartness of lemon, the crunch of toasted walnuts and the salty goodness of Pecorino Romano. (Ina uses Parmesan.) I also make it with apple cider vinegar if I don’t have lemon juice. The dressing is good on lots of fresh vegetables – and I make this salad out of tomatoes and cucumbers when they are abundant.

Mix dressing in a big bowl:

1/2 cup olive oil
2 tsp lemon zest 
1/4 cup lemon juice or 1/4 cup apple cider vinegar
2 Tbsp shallots, minced, or a little bit of garlic, mashed
1 tsp celery seeds
1/2 tsp celery salt
1 1/2 tsp fish sauce (from Asian market)
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder

5 cups chopped celery (Usually one whole stalk of celery.)
big handful of grated Pecorino Romano, grated on the biggest holes in a box grater
2/3 cups toasted walnuts, rough chopped.

Roast walnuts for 10 minutes in a 350 oven, or you can pan roast them for several minutes on medium high heat, shaking them constantly.

Add celery, nuts and parmesan to the dressing and toss well. Delish!