Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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The technique: For crisp-tender vegetables, boil them quickly, then dump them into a bowl of ice water. The payoff: The rapid boil cooks the veggies just enough; the ice water stops the cooking and intensifies the color of the vegetables. Ingredients:
1/3 cup extra-virgin olive oil |
1/3 cup minced shallots |
3 tablespoons 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 cherries |
1 1/2 pounds trimmed slender green beans (such as haricots verts) |
1/2 cup walnuts, toasted , chopped |
Directions:
1. 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.
2. 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.
3. 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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