Green bean side dishes are ubiquitous this time of year, but Michelle Ryan's recipe has something special. The zing of the fig vinaigrette and sweet flesh of the whole fruit are pleasure enough, but add in morsels of fresh mozzarella and torn fresh basil and you’re on another (Southern Italian-inspired) level.
The basic concept of tossing green veggies in a fruity dressing can get a lot of mileage. Experiment with flavor combinations (roasted broccoli in currant vinaigrette, anyone?) and keep us in the loop! This recipe is sure to make it into our weeknight rotation, but it deserves a starring role in the Thanksgiving buffet first.
This week: A figgy green bean salad shares a plate with roast chicken from the Prepared Foods department.
Photo by Joseph De Leo; styled by Mariya Yufest
MAKE: Green Beans in Fig Vinaigrette by Michelle Ryan
2 pounds green beans
1/2 cup fig vinegar
1/2 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper
10 leaves fresh basil
Fresh figs, chopped (optional)
Other additions: halved cherry or grape tomatoes, chopped fresh mozzarella
BUY: Roast Chicken from the Prepared Foods department
• • • • •
You could drink Grüner Veltliner anytime you have green beans playing a big role in a dish. Beans are often one of the first aromas you smell out of the glass. For this recipe, I like whites from Bordeaux. The grapes used there are Semillion and Sauvignon Blanc -- a heady combo. Sauvignon Blanc offers green flavors like cilantro, green pepper, snap peas, and beans while the Semillion provides a little richness and an oxidative quality that works well with sweet fruits like figs.
2009 Château de Chantegrive Blanc, Graves, France
2009 Weingut Willi Bründlmayer Kamptaler Terrassen Grüner Veltliner, Kamptal, Austria
Will green beans be on your holiday table this week? Share your favorite ways to dress them up in the comments section below.
Like this post? See the Make a Little, Buy a Little post from last week: Lamb Merguez.
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