Served with a warm cherry vinaigrette, these zesty green beans make for a delicious side. Elevate your next dinner party with this impressive take on a staple.
Serves88
Cook time10 mins10 minutes
Prep time20 mins20 minutes, (+ cooling time)
(+ cooling time)
Ingredients
1.5kg green beans, trimmed
250g fresh cherries, pitted, halved
1 tbs fresh lemon juice
1 tbs red wine vinegar
2 tbs chopped fresh flat-leaf parsley
2 tbs chopped shallot
1 tbs olive oil
60g unsalted butter
1/3 cup (50g) whole almonds, toasted, coarsely chopped
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Method
Step 1
Cook beans in a saucepan of boiling salted water for 3 mins or until just tender. Transfer to a tray lined with paper towel. Set aside to cool completely.
Step 2
Process cherries, lemon juice and vinegar in a food processor until finely chopped. Transfer to a bowl and stir in the parsley, shallot and oil. Set aside.
Step 3
Cook the butter in a medium saucepan over medium-high heat, stirring, for 5 mins or until golden brown. Add the butter to the cherry mixture and stir to combine.
Step 4
Toss beans in a bowl with half of the warm vinaigrette. Divide among 8 plates and drizzle with remaining vinaigrette. Sprinkle with almonds.
Green beans with cherry vinaigrette
Serves88
Cook time10 mins10 minutes
Prep time20 mins20 minutes, (+ cooling time)
(+ cooling time)
Ingredients
1.5kg green beans, trimmed
250g fresh cherries, pitted, halved
1 tbs fresh lemon juice
1 tbs red wine vinegar
2 tbs chopped fresh flat-leaf parsley
2 tbs chopped shallot
1 tbs olive oil
60g unsalted butter
1/3 cup (50g) whole almonds, toasted, coarsely chopped
Description
Served with a warm cherry vinaigrette, these zesty green beans make for a delicious side. Elevate your next dinner party with this impressive take on a staple.
Method
Step 1
Cook beans in a saucepan of boiling salted water for 3 mins or until just tender. Transfer to a tray lined with paper towel. Set aside to cool completely.
Step 2
Process cherries, lemon juice and vinegar in a food processor until finely chopped. Transfer to a bowl and stir in the parsley, shallot and oil. Set aside.
Step 3
Cook the butter in a medium saucepan over medium-high heat, stirring, for 5 mins or until golden brown. Add the butter to the cherry mixture and stir to combine.
Step 4
Toss beans in a bowl with half of the warm vinaigrette. Divide among 8 plates and drizzle with remaining vinaigrette. Sprinkle with almonds.
