Blistered Green Beans w/Tomatoes, Pounded Walnuts, and Raw Summer Squash

Name: Blistered Green Beans w/Tomatoes, Pounded Walnuts, and Raw Summer Squash
Ingredients: 1 cup (120 g) walnuts, toasted; ½ bunch parsley (1.2 fl oz | ¾ cup | 34 g), roughly chopped; 1 lemon (1½ fl oz | 45 ml), zest and juice; ¼ cup (60 ml) olive oil; ½ tsp (3 g) salt; Neutral oil; 1 lb (455 g) green beans, stems snapped off; 1 pint (1 lb | 455 g) cherry tomatoes, halved; 1 medium summer squash (8 oz | 230 g), shaved into paper-thin planks or rounds

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

Pounding the walnuts while they’re warm forces the oil from the flesh, making a softer yet textured garnish. You can chop them as well, but the nuts will have sharper edges. Plus, smashing them with a frying pan is fun, despite the fact that someone always makes an anger management joke.

Ingredients

1 cup (120 g) walnuts, toasted
½ bunch parsley

Side dish
Gluten-free
Vegan
Summer

Method

Transfer the walnuts to a zip locking bag and bash with the back of a frying pan until the walnuts are in coarse pieces and have released some oil.

Combine the walnuts, parsley, lemon zest and juice, olive oil, and salt and stir to combine.

Heat a glug of neutral oil until smoking hot and add the green beans with a pinch of salt. Let the green