Green Beans And Pecan Salad

By Chef K.T. Murphy

For the pecans:
2 tablespoons corn oil
2 cups shelled pecan halves.
Lemon Vinaigrette:
1/2 cup lemon juice(freshly squeezed (2 to 3 whole lemons)
1-1/2 teaspoons sugar
1-1/2 teaspoons Dijon mustard
1 cup corn oil
1/3 cup walnut oil
salt & pepper to taste.
2 pounds green beans)

Image result for Green Bean
By Simply Organic

Heat peanut oil over medium heat. Add pecans and salt to taste. Toast lightly, stirring constantly. (Nuts cook quickly, be careful not to burn them). Whisk lemon juice, sugar, and mustard together, then slowly drizzle in corn and walnut oil until emulsified. Add salt and pepper to taste. (Or, use a hand blender to make the whole thing go quicker and emulsify better). Trim beans and cut into 3 inch lengths. Place in a microwavable serving bowl and cover with plastic wrap, leaving a slight space for steam to escape. Steam until crisply tender. (You may also use a regular steamer.) Rinse with water to arrest the cooking process. Drain thoroughly. Lightly coat the beans with the dressing, adding only as much dressing as you need, and toss in the nuts. Adjust the salt and pepper. Serve at room temperature.

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