Green Beans with Crunchy Walnuts and Anchovies

Ingredients

• 1/2 cup raw walnuts, coarsely chopped
• 1/4 cup olive oil
• 2 anchovy fillets or equivalent anchovy paste
• 1 garlic clove, finely chopped or grated
• 3/4 lb green beans
• 1 lemon, thinly sliced with seeds removed
• 1 Tbsp whole-grain mustard
• 1/2 Tbsp white wine vinegar or white vinegar
• 1/4 cup fresh dill and/or fennel fronds, chopped

Directions

1. Preheat oven to 450 F.
2. Roast green beans and lemon slices for 12-15 minutes on a rimmed baking sheet with 1-2 Tbsp of olive oil, salt and pepper. Toss beans once or twice. They should have started to char and brown in spots.
3. In a small pan heat 2 Tbsp of olive oil. Toast walnuts for 2-4 minutes. Remove from heat, add anchovies and garlic. Stir or swirl pan until anchovies dissolve.
4. Combine mustard, vinegar, and 2 Tbsp of olive oil in a medium size bowl and season with salt and pepper. Add green beans and toss to coat.
5. Serve topped with walnuts and chopped dill.