Green Beans with Walnuts and Cranberries
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Makes 8 servings
Ingredients
- ¼-cup extra-virgin olive oil
- 2 tbsp. minced shallots
- 2 tbsp. red wine vinegar
- Sea salt and freshly ground black pepper
- Granulated sugar (optional)
- ½-cup dried cranberries
- 1½ lbs. haricots verts, trimmed
- 1½-cup toasted walnuts, chopped
- 2 tbsp. chopped fresh flat-leaf parsley
Procedure
To a large bowl, add oil, shallots, 2 tablespoons vinegar, and parsley. Whisk to combine. Taste and adjust seasoning with salt, pepper, and sugar. Fold in cranberries and set aside.
Prepare an ice bath. Bring a large pan of water to a boil over high heat, season generously with salt. Add the beans and cook until crisp-tender, about 3 minutes. Drain the beans and transfer to the ice bath to cool completely. Once cool, dry the beans in a clean kitchen towel.
Add the beans, toasted walnuts, and parsley to the bowl with the dressing and toss to combine. Taste and adjust seasoning with salt and pepper.
Prepare an ice bath. Bring a large pan of water to a boil over high heat, season generously with salt. Add the beans and cook until crisp-tender, about 3 minutes. Drain the beans and transfer to the ice bath to cool completely. Once cool, dry the beans in a clean kitchen towel.
Add the beans, toasted walnuts, and parsley to the bowl with the dressing and toss to combine. Taste and adjust seasoning with salt and pepper.
Green Beans with Walnuts and Cranberries
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 8 servings
Ingredients
- ¼-cup extra-virgin olive oil
- 2 tbsp. minced shallots
- 2 tbsp. red wine vinegar
- Sea salt and freshly ground black pepper
- Granulated sugar (optional)
- ½-cup dried cranberries
- 1½ lbs. haricots verts, trimmed
- 1½-cup toasted walnuts, chopped
- 2 tbsp. chopped fresh flat-leaf parsley
Procedure
To a large bowl, add oil, shallots, 2 tablespoons vinegar, and parsley. Whisk to combine. Taste and adjust seasoning with salt, pepper, and sugar. Fold in cranberries and set aside.
Prepare an ice bath. Bring a large pan of water to a boil over high heat, season generously with salt. Add the beans and cook until crisp-tender, about 3 minutes. Drain the beans and transfer to the ice bath to cool completely. Once cool, dry the beans in a clean kitchen towel.
Add the beans, toasted walnuts, and parsley to the bowl with the dressing and toss to combine. Taste and adjust seasoning with salt and pepper.
Prepare an ice bath. Bring a large pan of water to a boil over high heat, season generously with salt. Add the beans and cook until crisp-tender, about 3 minutes. Drain the beans and transfer to the ice bath to cool completely. Once cool, dry the beans in a clean kitchen towel.
Add the beans, toasted walnuts, and parsley to the bowl with the dressing and toss to combine. Taste and adjust seasoning with salt and pepper.