Day 64 - Haricot Verts with Walnuts & Walnut oil (Cook Book Picks)

Vegetables in my native Indian cuisine usually end up well done and all spiced up. It took some effort to learn to appreciate the natural flavors & textures of vegetables , but once that happened, I was hooked, 'lined' & 'sinkered'. Its recipes like this simple elegant creation from Amanda Hesser that showcase the innate characteristics of vegetables at their best. This dish is from her book 'Cooking for Mr. Latte'.

Here's the link to the recipe: http://www.nytimes.com/recipes/6484/haricots-verts-with-walnuts-and-walnut-oil.html