Recipe of the Month
This recipe is a wonderful side dish for any gathering, especially Thanksgiving dinner. Blanching green beans & then quickly submerging them into an ice bath stops the cooking, while intensifying the color, to create a tender, yet crunchy base for this salad. The tartness from the cherries compliments the subtle sweetness from the vinaigrette. Top with toasted walnuts & you have a scrumptious dish in less than 30 minutes!
PREP 20 minutes TOTAL 20 minutes 8 servings
- 1/3 cup extra-virgin olive oil
- 1/3 cup minced shallots
- 3 tablespoons plus 2 teaspoons Sherry wine vinegar
- 2 tablespoons fresh mint, chopped
- 1 ½ teaspoons coarse salt
- 1 teaspoon sugar (we used coconut)
- ½ teaspoon black pepper, plus a little extra for sprinkling
- 1/3 cup dried tart cherries
- 1 ½ pounds slender green beans, trimmed (we used haricots verts)
- ½ cup walnuts, toasted & chopped
- Whisk first 6 ingredients and ½ teaspoon black pepper in small bowl. Mix in dried cherries; set aside. (Vinaigrette can be made 1 day ahead. Cover & chill. Bring to room temperature and rewhisk before using.)
- Fill large bowl with water and ice; set aside.
- Cook green beans in a large pot of boiling salted water until crisp-tender, 3-4 minutes. Drain and transfer to ice water; cool. Drain.
- Toss green beans, walnuts and vinaigrette in large bowl. (Dish can be made 2 hours ahead of serving. Let stand at room temperature. Transfer to platter and serve.)