Join The Conversation With Mishpacha's Weekly Newsletter



Issue 374: String Beans with Date Vinaigrette

Brynie Greisman

A classy twist on a traditional family favorite

Wednesday, December 20, 2017

 Mishpacha-Recipe

Food and prop styling by Amit Farber, Photography by Daniel Lailah

Vinaigrette In this exotic dish, string beans are combined with dehydrated coconut and a sweet, tangy dressing. It’s really, really good.

Ingredients

Serves 8–10

  • 1–1½ lbs (½ k) fresh string beans, stemmed and washed a generous handful dehydrated coconut strips
  • 4 Medjool dates, pitted
  • 1 small shallot
  • 1½–2 Tbsp fresh lemon juice
  • 2 Tbsp olive oil
  • 1 Tbsp white wine or rice vinegar
  • ½ Tbsp brown sugar
  • a generous shake cayenne pepper


Preparation
The easiest way to cook fresh green beans is to blanch and shock them. First, prepare a large bowl of ice water. Set aside. Bring a 2–3-quart pot of water to a boil. Add a generous amount of salt — up to 2 Tbsp. This keeps the vegetables bright green. Add green beans to the boiling water and cook for about 1 minute. Taste one of them — it should be al dente — firm but not raw.

Now that the beans are cooked, we want to stop them from cooking any further. 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. Then drain well. For vinaigrette: Place all ingredients in blender or food processor, and blend until smooth.

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.

Related Stories

Issue 565: Cranberry Chicken With Sweet Potato Fries and Edamame

Rivky Kleiman

Dinner in a snap: chicken, edamame in the pod, and sweet-potato fries

Issue 567: Eggplant-Coated Breaded Cutlets

Brynie Greisman

Another delicious use for eggplant dip — an instant hit!

Issue 571: Maple-Mustard Salmon

Rivky Kleiman

It’s sweet. It’s savory. It’s a whole new taste for salmon

Share this page with a friend. Fill in the information below, and we'll email your friend a link to this page on your behalf.

Your name
Your email address
You friend's name
Your friend's email address
Please type the characters you see in the image into the box provided.
CAPTCHA
Message


MM217
 
When the Fog Lifts
Rabbi Moshe Grylak In retrospect, we will understand everything
Coming Full Circle
Yonoson Rosenblum A final goodbye to my special father-in-law
Right Turns Left
Eytan Kobre Conservatives can no longer speak their minds
Searching for Olam Haba at Disney World
Rabbi Elchonon Zohn A distorted and perverted view of life and the afterlife
5 Out of 10
Rabbi Dovid Bashevkin Top 5 Shabbos Dips
10 Questions for Eli Samuel
Rachel Bachrach “SafeTelecom really is the refuah before the makkah”
Work/Life Solutions with Fran Jakubowicz
Moe Mernick “I turn to daas Torah whenever I encounter a gray area”
A Debt of Gratitude
Rabbi Ron Yitzchok Eisenman If Ina Perlmuter believed in me, others would follow
Gemara Detective
Jacob L. Freedman “Tell me a bit about the bochur behind the medication”
Tidal Waves
Riki Goldstein “Holding Back the Tide” is comforting on so many levels
Ari's Picture of Redemption
Riki Goldstein Ari Fuld’s incredible photo gives a visual to this song
Not Just for Kids Who Love Music
Riki Goldstein “Every Yiddishe kid is essentially a part of Yingerlach”
Dream Duet
Riki Goldstein “He’s been my singing idol since I was a little kid”
Nix the Nickname
Faigy Peritzman A name is so much more than a name
Do Your Homework
Sarah Chana Radcliffe What are you teaching your kids during homework time?
Day of Confinement
Mrs. Elana Moskowitz If Asarah B’Teves isn’t a day of destruction, why fast?