Name: String Beans with Date Vinaigrette
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 1/2 tablespoon brown sugar; generous shake cayenne pepper; 4 Medjool dates, pitted; 1 and 1/2 – 2 tablespoons fresh lemon juice; 2 tablespoons Gefen Olive Oil; 1 small shallot; 1 tablespoon Kedem White Wine Vinegar or rice vinegar; generous handful Gefen Coconut Chips or other dehydrated coconut strips, to garnish; 1 – 1 and 1/2 pounds fresh string beans, stemmed and washed

String Beans with Date Vinaigrette

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
2 tablespoons Gefen Olive Oil
1 small shallot
1 tablespoon Kedem White Wine Vinegar or rice vinegar

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

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.

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

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

Tips:

This vinaigrette is delicious with a lettuce and citrus salad.

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.

Description:

Photography: Daniel Lailah

Styling: Amit Farber

Ingredients

Vinaigrette

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

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

Step 1 - 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.

Step 2 - Prepare Vinaigrette

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

Step 3 - To Serve

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

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String Beans with Date Vinaigrette

Directions

Prepare String Beans

Prepare Vinaigrette

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