Recipe: Green Beans with Almonds and Dates

21 Nov

There are many reasons Thanksgiving ranks highly among my favorite holidays year after year: I love to cook, love to eat even more, and I believe there is no such thing as too many parades or football games to enjoy. In the midst of all of these family traditions though, sometimes it’s nice to shake things up a bit.  I think this recipe from Jose Garcas (that’s right, the Iron Chef winner) can add a little “umph” to any holiday buffet, and only serves to enhance the old stand-bys of your menu.  While the original recipe states you should serve this dish warm, I found that it’s equally delicious at room temperature – and all those Thanksgiving cooks out there know how nice it is to have a dish that doesn’t require a burner or oven!

Ingredients

  • ¼ cup sherry vinegar
  • 1 Tbsp. finely chopped thyme
  • 1 Tbsp. honey
  • 2 tsp. whole grain mustard
  • Kosher salt
  • ¼ tsp. ground black pepper
  • 6 shallots, divided (2 finely chopped, 4 thinly sliced)
  • ½ cup extra-virgin olive oil
  • 2 pounds green beans, trimmed
  • 3 oranges, peel, pith, and seeds removed, segmented
  • 2 cups pitted dates (about ½ pound), sliced
  • 1 cup roasted, salted almonds (about ¼ pound), roughly chopped
  • ½ cup chopped flat-leaf parsley
  • ½ tsp. pimentón (smoked paprika), plus more to taste

Directions

In a medium bowl, whisk together vinegar, thyme, honey, mustard, ¾ tsp. salt, pepper, and chopped shallots. Drizzle in oil while continuing to whisk constantly; set vinaigrette aside.

Bring a large pot of salted water to a boil. Add green beans and cook until tender, 4 to 5 minutes. Drain and quickly transfer to a large bowl of ice water, stirring until beans are chilled. Drain well and pat dry.

Heat vinaigrette in a large, deep skillet over medium heat until warm, about 1 minute. Add green beans and toss gently until warmed through, 2 to 3 minutes. Transfer to a large bowl and add oranges, dates, almonds, parsley, ½ tsp. salt, and sliced shallots and stir gently to combine. Transfer to a serving platter, top with a dusting of pimentón, and serve.

Serves 8

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One Response to “Recipe: Green Beans with Almonds and Dates”

  1. mbordelon November 21, 2011 at 3:58 pm #

    One word….yum

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