Green Beans With Walnuts and Shallot Crisps |
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Prep Time: 25 Minutes Cook Time: 17 Minutes |
Ready In: 42 Minutes Servings: 8 |
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Source: Vegetarian Times Issue: November 1, 2008 You can prepare these Shallot crisps advance. Store them in a tightly sealed jar, they will keep at room temperature for 2 weeks. Cooking time includes 10 minute standing time for shallots. Ingredients:
1/2 lb large shallot, peeled and sliced into thin rings (about 5) |
1/2 cup vegetable oil |
2 lbs green beans, trimmed |
3 tablespoons apple cider vinegar |
3 tablespoons dijon mustard |
3 tablespoons vegetable oil |
3 tablespoons maple syrup |
1 cup walnuts, toasted chopped (1/2 lb.) |
Directions:
1. Make Shallot Crisps by spreading shallot rings on paper towel, sprinkle with salt, and cover with another paper towel then let them stand 10 minutes. Blot excess moisture from shallots.
2. Heat oil in small saucepan over medium heat, add shallots and fry 2 to 4 minutes, or until golden brown, stirring frequently.
3. Pour shallots and oil through fine mesh strainer, or remove shallots with slotted spoon.
4. Spread shallots on paper towels to drain and cool and discard oil.
5. Make Green Beans by cooking beans in large pot of boiling salted water 5 to 8 minutes, or until just tender and drain.
6. Whisk together vinegar, mustard, oil, and maple syrup in serving bowl, add green beans and toss to coat.
7. Season with salt and pepper, top with Shallot Crisps and chopped walnuts, and serve.
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