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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 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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