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.
String Beans with Date Vinaigrette
Recipe By Brynie Greisman
- Cooking and Prep: 30 m
- Serves: 10
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No Allergens
Ingredients (9)
String Beans
Vinaigrette
Start Cooking
Prepare String Beans
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First, prepare a large bowl of ice water, and set aside.
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Bring a two to three quart pot of water to a boil.
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Add a generous amount of salt, up to two tablespoons.
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Add green beans to the boiling water and cook for about one minute.
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Taste one of them — it should be al dente, firm but not raw.
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Using a slotted spoon, remove the beans from the boiling water and drop them into the ice water.
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Let them sit in the water until they are completely cooled.
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Drain well.
Prepare Vinaigrette
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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
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Place the string beans on a serving platter.
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Pour vinaigrette over and gently stir together.
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Sprinkle coconut strips over all.
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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
