Green Beans with Walnuts and Orange
Adapted from Yotam Ottolenghi
Photo Credit: Christina Kakaletris
The key to these beautiful beans is not to over cook them. If you over cook them they will turn a brownish colour and be limp and lifeless. Who wants limp, lifeless beans? Orange and walnut are great additions to this lovely side dish. Enjoy!
Serves: 6
Ingredients:
1 1/2 lb green beans, trimmed
1/2 cup walnuts
1 orange
2 tablespoons chopped chives
1 clove garlic, crushed
3 tablespoons olive oil
2 tablespoons walnut oil
Salt and pepper
Directions:
1. Preheat oven to 350F. Bring plenty of unsalted water to a boil in a large pot. You need lots of space for the beans, as this is critical to preserve their color. Blanch the beans in the water for 4 minutes, then drain into a colander and run them under plenty of tap water until cold. Leave to drain and dry.
2. While the beans are cooking, scatter the walnuts over a baking sheet and toast in the oven for 10 minutes. Chop the nuts with a large, sharp knife. They should be quite rough; some can even stay whole.
3. Using a vegetable peeler, remove the zest from the orange in strips, being careful to avoid the bitter white pith. Slice each piece of zest into very thin strips. You could also use a citrus zester.
4. To assemble the dish, mix all the ingredients together in a bowl, toss gently, taste and adjust the seasoning. Serve at room temperature.
Adapted from Yotam Ottolenghi
The key to these beautiful beans is not to over cook them. If you over cook them they will turn a brownish colour and be limp and lifeless. Who wants limp, lifeless beans? Orange and walnut are great additions to this lovely side dish. Enjoy!
Serves: 6
Ingredients:1 1/2 lb green beans, trimmed
1/2 cup walnuts
1 orange
2 tablespoons chopped chives
1 clove garlic, crushed
3 tablespoons olive oil
2 tablespoons walnut oil
Salt and pepper
Directions:
1. Preheat oven to 350F. Bring plenty of unsalted water to a boil in a large pot. You need lots of space for the beans, as this is critical to preserve their color. Blanch the beans in the water for 4 minutes, then drain into a colander and run them under plenty of tap water until cold. Leave to drain and dry.
2. While the beans are cooking, scatter the walnuts over a baking sheet and toast in the oven for 10 minutes. Chop the nuts with a large, sharp knife. They should be quite rough; some can even stay whole.
3. Using a vegetable peeler, remove the zest from the orange in strips, being careful to avoid the bitter white pith. Slice each piece of zest into very thin strips. You could also use a citrus zester.
4. To assemble the dish, mix all the ingredients together in a bowl, toss gently, taste and adjust the seasoning. Serve at room temperature.
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1 comment:
Are you only using the peel of the orange? Does the "meat' of the orange go into the oven with the walnuts and beans?
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