Haricots Verts And Chestnuts With Date Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Chef Barbara Lynch of No. 9 Park on Beacon Hill in Boston serves these thin French green beans as a salad with a hazelnut vinaigrette and fresh chestnuts to make the dish more meaty, along with finely chopped dates to provide a bit of sweetness. Read more . You could probably make this with regular green beans, but I doubt it would be as appealing. You could also try to find a better restaurant in Boston, but I doubt you'd have much success there either. Ingredients:
2 cups peeled chestnuts (10 ounces). you can buy them in a can or jar already peeled, or you can go through the drudgery of peeling them yourself. your call. |
2 pounds haricots verts |
2 small shallots, chopped |
1/4 cup cider vinegar |
1/2 cup grapeseed oil |
1/4 cup chopped pitted dates |
1 teaspoon fresh thyme leaves |
freshly ground pepper |
salt |
Directions:
1. Preheat the oven to 350°.
2. Spread the chestnuts on a baking sheet and bake until slightly dry, about 5 minutes.
3. Let cool, then thinly slice and transfer to a large bowl.
4. Bring a large saucepan of salted water to a boil.
5. Add the haricots verts and cook until crisp-tender, about 5 minutes. Don't overcook.
6. Drain and either cool under running water or simply shock in a bowl of ice water. Pat thoroughly dry.
7. Add the beans to the chestnuts.
8. In a blender, combine the shallots, cider vinegar and oil and pulse until smooth.
9. Add the dates, thyme and 1/4 teaspoon pepper and pulse until the dates are finely chopped but not puréed.
10. Add the dressing to the beans, season with salt and toss.
11. Serve at room temperature or chilled.
12. The cooked beans and dressing can be refrigerated separately overnight.
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