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
 
The Fortunes of War
Rabbi Moshe Grylak We’re still feeling the fallout of the First World War
Some Lessons, But Few Portents
Yonoson Rosenblum What the midterms tell us about 2020
Vote of Confidence
Eyan Kobre Why I tuned in to the liberal radio station
5 out of 10
Rabbi Dovid Bashevkin Top 5 Moments of the Kinus
Day in the Life
Rachel Bachrach Chaim White of KC Kosher Co-op
When Less is More
Rabbi Ron Yitzchok Eisenman How a good edit enhances a manuscript
It’s My Job
Jacob L. Freedman “Will you force me to take meds?”
They’re Still Playing My Song?
Riki Goldstein Yitzy Bald’s Yerav Na
Yisroel Werdyger Can’t Stop Singing
Riki Goldstein Ahrele Samet’s Loi Luni
Double Chords of Hope
Riki Goldstein You never know how far your music can go
Will Dedi Have the Last Laugh?
Dovid N. Golding Dedi and Ding go way back
Battle of the Budge
Faigy Peritzman Using stubbornness to grow in ruchniyus
The Challenging Child
Sarah Chana Radcliffe Strategies for raising the difficult child
Bucking the Trend
Sara Eisemann If I skip sem, will I get a good shidduch?
The Musician: Part 1
D. Himy, M.S. CCC-SLP and Zivia Reischer "If she can't read she'll be handicapped for life!"