Thanksgiving Recipe – Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette


Thanksgiving is just around the corner.  It’s time for a get together with your family and friends.  Have you decided what to bring for the dinner?  If not, maybe you can try to make a simple but healthy dish.  You can share the joy and health with them.

Did you know that many vegetables you use to make Thanksgiving Dinner are actually full of folate?  Green beans are a perfect example.  1 cup of cooked green beans has 15% of your daily folate need.  Of course it is also high in fiber, vitamin K, C, A, and manganese.  You will have more healthy fat and other nutrients  in your diet when you add some olive oil, walnuts, and dried cherries to the green beans.  Try the dish below from Bon Appétit, and you will know what I mean.

 
Yield: makes 8 servings
Active time: 20 minutes
Total time: 20 minutes
 
Ingredients:
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup minced shallots
  • 3 tablespoons plus 2 teaspoons Sherry wine vinegar
  • 2 tablespoons chopped fresh mint
  • 1 1/2 teaspoons coarse kosher salt
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper plus additional (for sprinkling)
  • 1/3 cup dried tart cherries
  • 1 1/2 pounds trimmed slender green beans (such as haricots verts)
  • 1/2 cup walnuts, toasted , chopped

Preparation:

Whisk first 6 ingredients and 1/2 teaspoon pepper in small bowl. Mix in dried cherries; set aside. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using.

Fill large bowl with water and ice; set aside. Cook green beans in large pot of boiling salted water until crisp-tender, 3 to 4 minutes. Drain. Transfer to bowl with ice water; cool. Drain. DO AHEAD: Can be made 1 day ahead. Wrap in paper towels; enclose in resealable plastic bag and chill. Let stand at room temperature 1 hour before continuing.

Toss green beans, walnuts, and vinaigrette in large bowl. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Transfer to platter and serve.

The technique: For crisp-tender vegetables, boil them quickly, then dump them into a bowl of ice water.

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One thought on “Thanksgiving Recipe – Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette

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