A citrus vinaigrette adds fresh zing to crisp-tender green beans.
1 shallot, diced
3/4 cup olive oil
1 tablespoon orange zest
1/3 cup fresh orange juice
1/3 cup fresh lemon juice
1/4 cup cane syrup
2 pounds haricots verts (thin green beans)
2 oranges, sectioned
1/2 cup chopped toasted pecans
How to Make It
Whisk together first 6 ingredients. Add salt and pepper to taste.
Cook green beans in boiling salted water to cover, stirring occasionally, 3 to 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.
Pat beans dry with paper towels. Place beans and orange segments in a zip-top plastic freezer bag; add vinaigrette, and seal bag. Turn bag to coat beans and oranges. Chill 2 hours. Sprinkle with pecans before serving.
I knew we wouldn't like cold green beans so I went ahead and adapted to go with warm green beans. I prepared the vinaigrette early and let marry in the fridge. Then I dressed the warm cooked green beans and orange segments with the vinaigrette, topped with the pecans and served immediately.
The best thing about this dish was the flavor. The worst thing was the temperature. I really disliked how cold it was. I didn't try heating it up, because I thought the oranges might get weird, but I think that might help the dish.
I used this as the basis of an updated version of an old SL fav from the 1990's and used steamed brussels sprouts for green beans and chestnuts for the walnuts, honey for the cane syrup. I did not chill, served at room temp.
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