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Issue 374: String Beans with Date Vinaigrette

Brynie Greisman

A classy twist on a traditional family favorite

Wednesday, July 18, 2018

 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.

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