Author Notes
I make this take on Mollie Katzen's Vegetable-Walnut Pâté, set it out on the buffet table, and watch as guests gather around the dish-- and stay there, devouring the spread. Some vegetarians don't believe it doesn't have at least *some* liver in it; omnivores don't care one way or another. I make this dip/spread for myself, too, and use it on sandwiches. To make a vegan version, use an eggless mayonnaise (what? what?), and instead of the eggs, use about 1/2 cup of firm tofu that's been briefly steamed or microwaved for about 30 seconds. —vvvanessa
Ingredients
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2 tablespoons
extra virgin olive oil
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1/4 cup
finely chopped white or yellow onion
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2 cups
green beans that have been cleaned, trimmed, and chopped into 1/2-inch pieces
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1/4 teaspoon
dried thyme (or 1/2 teaspoon fresh)
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1/4 cup
lightly roasted walnuts
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2
hard-boiled eggs, peeled
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1/2 teaspoon
Dijon mustard
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2 tablespoons
mayonnaise
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2-3 teaspoons
fresh lemon juice
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1/2 teaspoon
kosher salt
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1/4 teaspoon
freshly ground black pepper
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fresh, chopped parsley or chives to garnish
Directions
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In a medium skillet over medium-high heat, sauté the olive oil and onions until the onions become transluscent and soft, about 5 minutes.
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Add in the green beans and thyme and contine to cook until the green beans soften and the onions begin to caramelize, about 8-10 minutes more.
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Remove the pan from the heat and allow the mixture to cool for about 15 minutes.
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Move the mixture to a deep bowl or to the bowl of a food processor fitted with a blade. Add in the nuts, eggs, mustard, mayonnaise, lemon juice, salt, and pepper. Blend with an immersion blender or the food processor until smooth.
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Transfer pâté to a serving dish. Garnish if desired. Serve with crackers, baguette, and/or crudité or use as a sandwich spread.
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