String Beans with Date Vinaigrette

Recipe By Brynie Greisman

Cook & Prep: 30 m
Serving: 10
No Allergens

Preference: Parve
Difficulty: Easy
Occasion: Shabbat
Diet: Vegan , Gluten Free , Low Fat , Low Carb
Source: Family Table by Mishpacha Magazine

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 lbs fresh string beans, stemmed and washed
generous handful dehydrated coconut strips, to garnish

Vinaigrette

4 Medjool dates, pitted
1 small shallot
1 and 1/2 - 2 tablespoons fresh lemon juice
2 tablespoons Gefen Olive Oil

X

Gefen Olive Oil
1 tablespoon Kedem White Wine Vinegar

X

Kedem White Wine 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:

Rice Vinegar can be used instead of white wine vinegar.

Variation:

This vinaigrette is delicious with a lettuce and citrus salad.

Prepare 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.