Join The Conversation With Mishpacha's Weekly Newsletter



Issue 374: String Beans with Date Vinaigrette

Brynie Greisman

A classy twist on a traditional family favorite

Wednesday, December 20, 2017

 Mishpacha-Recipe

Food and prop styling by Amit Farber, Photography by Daniel Lailah

Vinaigrette In this exotic dish, string beans are combined with dehydrated coconut and a sweet, tangy dressing. It’s really, really good.

Ingredients

Serves 8–10

  • 1–1½ lbs (½ k) fresh string beans, stemmed and washed a generous handful dehydrated coconut strips
  • 4 Medjool dates, pitted
  • 1 small shallot
  • 1½–2 Tbsp fresh lemon juice
  • 2 Tbsp olive oil
  • 1 Tbsp white wine or rice vinegar
  • ½ Tbsp brown sugar
  • a generous shake cayenne pepper


Preparation
The easiest way to cook fresh green beans is to blanch and shock them. First, prepare a large bowl of ice water. Set aside. Bring a 2–3-quart pot of water to a boil. Add a generous amount of salt — up to 2 Tbsp. This keeps the vegetables bright green. Add green beans to the boiling water and cook for about 1 minute. Taste one of them — it should be al dente — firm but not raw.

Now that the beans are cooked, we want to stop them from cooking any further. Using a slotted spoon, remove the beans from the boiling water and drop them into the ice water. Let them sit in the water until they are completely cooled. Then drain well. For vinaigrette: Place all ingredients in blender or food processor, and blend until smooth.

To serve: Place the string beans on a serving platter. Pour vinaigrette over and gently stir together. Sprinkle coconut strips over all. Serve hot.

Note: Coconut strips taste delicious as is (we actually noshed the entire bag!). However, to add depth of flavor, they can be toasted in the oven for a few minutes until light brown.

Related Stories

Issue 565: Cranberry Chicken With Sweet Potato Fries and Edamame

Rivky Kleiman

Dinner in a snap: chicken, edamame in the pod, and sweet-potato fries

Issue 567: Eggplant-Coated Breaded Cutlets

Brynie Greisman

Another delicious use for eggplant dip — an instant hit!

Issue 571: Maple-Mustard Salmon

Rivky Kleiman

It’s sweet. It’s savory. It’s a whole new taste for salmon

Share this page with a friend. Fill in the information below, and we'll email your friend a link to this page on your behalf.

Your name
Your email address
You friend's name
Your friend's email address
Please type the characters you see in the image into the box provided.
CAPTCHA
Message


MM217
 
What’s in a Name?
Shoshana Friedman “What does Writer X have to say this week?”
Atonement — Fake and Real
Yonoson Rosenblum White confessionals and faux rituals
Four Walls Coming Full Circle
Eytan Kobre All the while, there’s been a relationship in the offing...
And Yet We Smile
Yisroel Besser We are the nation that toils to be happy at all costs
Out of This World
Rabbi Henoch Plotnick Dirshu Hashem b’himatzo — we are in Hashem’s company now...
Steven and Jonathan Litton
Rachel Bachrach The co-owners of Litton Sukkah, based in Lawrence, NY
Tali Messing
Moe Mernick Tali Messing, engineering manager at Facebook Tel Aviv
Sick Note
Jacob L. Freedman “Of course, Dr. Freedman. Machul, machul, machul”
Avoiding Health Columns Can Be Good for You
Rabbi Emanuel Feldman Only one reliable guide for good health: our Torah
Endnote: Side Notes
Riki Goldstein Most Jewish music industry entertainers have side profes...
Me, Myself, and Why
Faigy Peritzman Where there’s no heart and no love, there’s no point
Can’t Do It Without You
Sarah Chana Radcliffe When you step up to the plate, you build your home team
Eternal Joy
Mrs. Elana Moskowitz The joy of Succos is the fruit of spiritual victory
The Appraiser: Part III
D. Himy, M.S. CCC-SLP and Zivia Reischer Make sure your child knows his strengths
Hidden Special Needs
Rena Shechter You won’t see his special needs, but don’t deny them
Dear Wealthy Friend
Anonymous There’s no need for guilt. I am truly happy for you