Green Beans with Browned Butter Cherry Vinaigrette

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Blanched green beans dressed with a browned butter cherry vinaigrette and finished with chopped smoked almonds, that add a delightful crunch and enhance the flavour to this tasty green bean salad. Serve warm alongside your favorite meat. If you can't find smoked almonds, just use regular toasted almonds or nuts of your choice.

 

300 g Fresh green beans, trimmed (I used haricots verts) 250 g Fresh cherries, pitted 1 tbsp Fresh lemon juice 1 tbsp Red wine vinegar 2 tbsp Flat parsley, chopped 1 Shallot, peeled and finely chopped 1 tbsp Extra-virgin olive oil 60 g Unsalted butter Sea salt and black pepper 50 g Smoked almonds, coarsely chopped

1. In a large heavy pot of boiling salted water, cook the green beans for 2-3 minutes, or until just tender. Using tongs, transfer the green beans to a tray lined with paper towels and cool to room temperature.
2. In a blender or food processor, pulse the cherries, lemon juice, and vinegar until the cherries are finely chopped. Transfer to a medium bowl and stir in the parsley, shallots, and olive oil. Set aside.
3. In a heavy medium saucepan over medium-high heat, cook the butter, stirring often, for about 5 minutes, or until golden brown. Stir the hot browned butter into the cherry mixture. Season the vinaigrette to taste with salt and pepper.
4. In a large bowl, toss the green beans with 1/3 of the warm vinaigrette to coat. Season to taste with salt and pepper. Place them in a large platter and top with the remaining vinaigrette. Sprinkle with the almonds and serve immediately.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com