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Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette

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Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette

Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette

amanda

Equipment

  • - Vegetable Mandoline Slicer: Precise slicing tool for evenly prepared vegetables like green beans.

  • - High-Speed Blender: Quick and efficient results in making smooth vinaigrettes or dressings.

  • - Electric Mixer with Whisk

  • - Food Processor

  • - Collapsible Vegetable Peeler

  • - Kitchen Scale

  • - Air Fryer

  • - Sous Vide Precision Cooker (e.g., Anova)

  • - Strainer Set (Fine Mesh Strainer or Collapsible Sieve)

  • - Mixer (Stand mixer or handheld)

  • - Food Storage Containers (Plastic or Glass)

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

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

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.
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