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red & green

We all know how important incorporating more color into our diets is for good health. I love focusing on the specific colors red and green during the holidays and this recipe fits the bill perfectly.

Green Beans with Pistachios and Red Dried-Fruit Vinaigrette

1/3 cup peeled and minced shallots
1/4 cup Sherry wine vinegar
1 garlic clove, peeled and minced
1 teaspoon thyme leaves
1 teaspoon sugar
1/3 cup olive oil
Salt and freshly ground black pepper
1/4 cup dried cranberries
1/4 cup dried Bing cherries
1/4 cup dried pomegranate arils (seeds)
2 pounds trimmed haricots verts
(French green beans)
2/3 cup pistachios

Whisk shallots, vinegar, garlic, thyme, and sugar together in a small bowl. Slowly add olive oil, while whisking. Taste and season with salt and pepper.

Stir in dried cranberries, cherries, and pomegranate arils; set aside. (Vinaigrette may be made 1 day ahead. Cover and refrigerate. Bring to room temperature and re-whisk before using.)

Cook green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Immediately transfer to a large bowl of ice water; cool slightly. Drain. (May be made 1 day ahead. Wrap in paper towels and place in enclose a plastic bag and refrigerate. Let stand at room temperature 1 hour before assembling.)

Toss green beans, vinaigrette, and pistachios in the pot or a large bowl. Transfer to dinner plates or a platter and serve. (May be held at room temperature for up to 1 hour before serving.)

Serves 8 to 10

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