from Farmer John’s Cookbook
1/4 cup coarsely chopped walnuts
1 lb green beans
1 tsp salt plus more to taste
black pepper
1 1/2 tbls freshly squeezed lemon juice
3 tbls olive oil
4 oz Parmesan cheese, thinly shaved
1. Toast the walnuts in a dry heavy skillet over high heat until they start to brown and become fragrant. Immediately transfer the nuts to a dish to cool.
2. Bring a large pot of water to a boil. Add the beans and salt; cook until tender but still firm, 3-5 minutes.
3. Transfer the beans to a colander in the sink and run cold water over them. Trim the beans if necessary.
4. Toss the beans and walnuts in a large bowl and season with salt and pepper to taste.
5. In a small bowl, whisk the lemon juice and olive oil until well combined. Pour this mixture over the beans and toss until well coated. Transfer the salad to a serving platter. Gently scatter the cheese shavings on top.