I love this new trend of using vinaigrettes on cooked vegetables which you can find nearly everywhere these days. The vinaigrette replaces the more commonly used butter and brings with it a lot more flavor and texture to complement the primary vegetable. Perusing November's bon appétit, I found this recipe for Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette. I made it for Thanksgiving and it was declared "A Repeat" which in our family vernacular means, "Please, make it again".
Finding dried cherries was a bit of a challenge and worth the search, but if you can't find cherries, I'd imagine that dried cranberries or even golden raisins might be acceptable substitutes. Toasting the walnuts is simple, just place them in a dry skillet and toast over a medium-high flame for 3-5 minutes, shaking the skillet to toss or turn the nuts. Do not leave the nuts, for they can burn. These beans can be made a day ahead, are delicious served at room temperature or chilled, and are great left over. So what's not to like about that?
Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette
Makes 8 Servings
⅓ cup extra-virgin olive oil
⅓ cup minced shallots
3 tablespoons plus 2 teaspoons Sherry wine vinegar
2 tablespoons chopped fresh mint
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon sugar
⅓ cup dried tart cherries
1½ pounds trimmed slender green beans (such as haricot verts)
½ cup walnuts, toasted, chopped
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- Whisk first 7 ingredients together in a small bowl. Mix in the dried cherries; set aside. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using.
- Fill large bowl with water and ice; set aside. Cook green beans in a large pot of boiling salted water or steam them, until crisp-tender, 3-4 minutes (or more if you prefer). Drain. Transfer beans to bowl with ice water; cool. (This step stops the cooking and intensifies the color of the vegetable.) DO AHEAD: Can be made 1 day ahead. Wrap beans in paper towels; enclose in a resealable plastic bag and chill. Let stand at room temperature 1 hour before continuing.
- Toss green beans, walnuts, and vinaigrette in large bowl. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Serve.
If you need another vegetable for the holiday side board, try these, they will not fail you.
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