Mustardy green beans with anchovyed walnuts from Nothing Fancy: Unfussy Food for Having People Over (page 120) by Alison Roman

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Notes about this recipe

  • scampersand on January 31, 2026

    This really elevates a classic side of green beans. You can use any nut you like - I did pistachios instead of walnuts. The anchovies will melt if you toss them in the pan with the green beans while they are still hot.

  • AlineLorieri on June 20, 2024

    We've made this recipe over and over, it's a go to side dish whenever we have someone over and it's always popular with our guests!

  • snackbaby on July 11, 2023

    love love love these beans, which I grill in a grill pan instead of roasting. they are salty and bold!

  • mjes on July 29, 2021

    I see others have made notes on this recipe. I happen to like my green beans roasted, From reading other's responses I was very careful to make sure the anchovy disolved. I used a Meyer lemon ... and I loved the results

  • Lepa on July 01, 2021

    I love the flavors here but I do not think I like the texture of roasted green beans. Also, there is way too much oil here (and I'm not usually one to cut oil or butter). Finally, I cooked the anchovies and garlic for a minute or so because as much as I adore anchovies, I didn't want big hunks in the salad. This recipe is promising but, for me, wasn't successful.

  • Foodo on July 05, 2020

    I’ve made this multiple times and absolutely love it more each time! I grill the beans, add chickpeas to make it our dinner and have never added the dill.

  • anya_sf on March 04, 2020

    Am I the only person who didn't love this? I was roasting other things at 425 so I used that for the green beans as well. They were a bit crowded and needed twice as long to roast (I wanted some blistering). The lemon probably added some flavor to the beans, but we didn't care to eat bites of it. My anchovies didn't melt, but I cut them into pieces and did enjoy the bursts of flavor, but would try paste instead. The dressing was too oily and mustardy; I'd use half the oil in the walnuts and half the dressing (or maybe half the mustard). With those changes, I think I would have liked this dish better.

  • Skamper on February 27, 2020

    These were very good. I made a half batch, and used 1 tsp of anchovy paste rather than fillets because, lazy. I used mint rather than dill since my husband doesn't care for dill. Next time, I don't think I'll serve the lemon slices with, as they became a bit bitter, but I'd still roast with them.

  • khopkins1012 on January 14, 2020

    I loved these and they reheated well as leftovers. I followed the roasting instructions. I did however make two deviations from the written recipe. First, I left out the dill because I didn’t have any. The depth of flavor from the anchovies and the brightness of the acids still made this dish sing. Second, I used considerably less mustard. I’d recommend adding the mustard bit by bit and stopping when your dish reaches your personal sweet spot.

  • KarinaFrancis on December 21, 2019

    I’ve made a few green bean salads in my time, but nothing like this! The dressing was so flavourful and really lifted the beans to something special. I had some brocollini that needed using up so I gave that a 3 minute head start before adding the beans. Outstanding!

  • Lsblackburn1 on November 29, 2019

    What a beautiful dish! The flavors were awesome, but I wish I’d roasted my green beans longer. I like them softer but I was running behind so just took them out of the oven and tossed them in the dressing without checking on their doneness!

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