- 1/2 cup walnut pieces, toasted
- 1/2 cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon salt, or to taste
- 2 1/2 pounds green beans, ends trimmed
- 1 cup packed coarsely chopped cilantro leaves
- Freshly ground black pepper (optional)
- In a mortar or food processor, grind 1/4 cup walnuts to a paste. Turn out into a bowl and combine with oil, lemon juice, vinegar, garlic, and a pinch of salt. Whisk to blend. Let sit 30 minutes or up to 2 hours to allow flavors to blend.
- Fifteen minutes before serving, cook the beans in a covered saucepan in an inch of boiling water until just tender but still firm, about 5 to 7 minutes. Rinse with cold water, drain well, and place in a serving bowl.
- Whisk dressing vigorously; pour over beans, and toss. Sprinkle with 1 teaspoon salt. Reserve 1 teaspoon cilantro; add remaining cilantro to beans and toss gently. Taste and adjust seasoning. Garnish with remaining walnuts and reserved cilantro. Serve warm or at room temperature.