Make It: Roasted Green Bean Salad With Lemon Vinaigrette


This recipe, from chef Simone McKinley, highlights two of Italy’s finest ingredients: Parmesan cheese and lemons. “Green beans are a great vessel for the nutty, salty cheese,” says McKinley, who oversees the kitchen at Revolution Wines, a winery and tasting room in midtown. “And the acidity and floral notes of the lemon tie the two together wonderfully. The walnuts lend a nice tannic aspect and great texture.”

2 tablespoons fresh lemon juice
Pinch of lemon zest
1 garlic clove, minced
1/2 teaspoon Dijon mustard
1 sprig thyme
1/2 cup extra virgin olive oil
Kosher salt
1 pound green beans, stem ends removed
6 cremini mushrooms, thinly sliced
3 tablespoons coarsely grated Parmigiano-Reggiano
1/4 cup chopped toasted walnuts

In a small bowl, whisk together the lemon juice, zest, garlic, Dijon mustard and thyme. Still whisking, slowly add 1/4 cup olive oil. Season with kosher salt to taste and set aside. Blanch the green beans in salted simmering water for 3 minutes, then transfer to an ice bath to stop the cooking. Dry the beans, then toss them and the mushrooms in the remaining olive oil and season with kosher salt. Spread the vegetables in a single layer on a baking sheet and roast in a 375 degree oven for 5 minutes. Remove from the oven and toss with the cheese and vinaigrette. Top with walnuts and serve immediately. Serves 4 to 6.