String Beans with Date Vinaigrette

Brynie Greisman Recipe By
  • Cook & Prep: 30 m
  • Serving: 10
  • No Allergens

This vegetable goes by many names: string beans, green beans, or haricots verts. In this exotic dish, string beans are combined with dehydrated coconut and a sweet, tangy dressing. It’s really, really good.

Ingredients (9)

String Beans

Vinaigrette

Start Cooking

Prepare String Beans

  1. First, prepare a large bowl of ice water, and set aside.

  2. Bring a two to three quart pot of water to a boil.

  3. Add a generous amount of salt, up to two tablespoons.

  4. Add green beans to the boiling water and cook for about one minute.

  5. Taste one of them — it should be al dente, firm but not raw.

  6. Using a slotted spoon, remove the beans from the boiling water and drop them into the ice water. 

  7. Let them sit in the water until they are completely cooled.

  8. Drain well.

Prepare Vinaigrette

  1. Place all ingredients in blender or food processor, and blend until smooth.

Tip:

Rice Vinegar can be used instead of white wine vinegar.

Variation:

This vinaigrette is delicious with a lettuce and citrus salad.

Prepare to Serve

  1. Place the string beans on a serving platter.

  2. Pour vinaigrette over and gently stir together.

  3. Sprinkle coconut strips over all.

  4. 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.

Credits

Photography: Daniel Lailah

Styling: Amit Farber

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