Green Beans With Toasted Walnuts and Dried-Cherry Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
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From Bon Appetit, November 2010. Recipe by Diane Morgan. Ingredients:
1/3 cup extra-virgin olive oil |
1/3 cup minced shallot |
3 tablespoons sherry wine vinegar plus 2 teaspoons sherry wine vinegar |
2 tablespoons chopped fresh mint |
1 1/2 teaspoons coarse kosher salt |
1 teaspoon sugar |
1/2 teaspoon black pepper, plus additional (for sprinkling) |
1/3 cup dried tart cherry |
1 1/2 lbs trimmed slender green beans (such as haricots verts) |
1/2 cup walnuts, toasted, chopped |
Directions:
1. The technique: For crisp-tender vegetables, boil them quickly, then dump them into a bowl of ice water. The rapid boil cooks the veggies just enough; the ice water stops the cooking and intensifies the color of the vegetables.
2. Whisk first 6 ingredients and 1/2 teaspoon pepper in small bowl. Mix in dried cherries; set aside. DO AHEAD Vinaigrette can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using.
3. Fill large bowl with water and ice; set aside. Cook green beans in large pot of boiling salted water until crisp-tender, 3 to 4 minutes. Drain. Transfer to bowl with ice water; cool. Drain. (DO AHEAD Can be made 1 day ahead. Wrap in paper towels; enclose in resealable plastic bag and chill. Let stand at room temperature 1 hour before continuing.).
4. Toss green beans, walnuts, and vinaigrette in large bowl. (DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.) Transfer to platter and serve.
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