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Recipe by Brynie Greisman

String Beans with Date Vinaigrette

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String Beans with Date Vinaigrette
Parve Parve
Easy Easy
10 Servings
Allergens

No Allergens specified

30 Minutes
Diets
- Vegan - Gluten Free - Low Fat - Vegetarian - Pescatarian

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

Vinaigrette

  • 1/2 tablespoon brown sugar

  • generous shake cayenne pepper

  • 4 Medjool dates, pitted

  • 1 and 1/2 – 2 tablespoons fresh lemon juice

String Beans

  • generous handful Gefen Coconut Chips or other dehydrated coconut strips, to garnish

  • 1 – 1 and 1/2 pounds fresh string beans, stemmed and washed

Directions

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

3.

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.

4.

Drain well.

Prepare Vinaigrette

1.

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

Tips:

This vinaigrette is delicious with a lettuce and citrus salad.

To Serve

1.

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

2.

Serve hot.

Tips:

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

Recipe tags

green beans greenbeans low carb low-fat quick-and-easy salad string beans super easy
String Beans with Date Vinaigrette

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