String Beans with Date Vinaigrette

Recipe By Brynie Greisman

Cooking and Prep: 30 m
Serves: 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

1 – 1 and 1/2 pounds fresh string beans, stemmed and washed
generous handful Gefen Coconut Chips or other dehydrated coconut strips, to garnish

X

Gefen Coconut Chips

Vinaigrette

4 Medjool dates, pitted
1 small shallot
2 tablespoons Gefen Olive Oil
1 and 1/2 - 2 tablespoons fresh lemon juice
1 tablespoon Kedem White Wine Vinegar or rice vinegar
1/2 tablespoon brown sugar
generous shake cayenne pepper

Start Cooking

Prepare String Beans

First, prepare a large bowl of ice water, and set aside.
Bring a two- to three-quart pot of water to a boil. Add a generous amount of salt, up to two tablespoons.
Add green beans to the boiling water and cook for about one minute. Taste one of them — it should be al dente, firm but not raw. 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.
Drain well.

Prepare Vinaigrette

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

Tip:

This vinaigrette is delicious with a lettuce and citrus salad.

To Serve

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

Tip:

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.