Green Beans With Toasted Walnuts And Dried Cherry Vinaigrette Recipes

Steps:

• The technique: For crisp-tender vegetables, boil them quickly, then dump them into a bowl of ice water. The rapid boil cooks the veggies just enough; the ice water stops the cooking and intensifies the color of the vegetables.
• 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.
• 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.).
• 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.

Steps:

• Melt the butter in a large skillet over medium heat. Add green beans; cook and stir for about 5 minutes. Mix in the walnuts, and pour in water. Cover and cook for about 10 minutes, or until very little water is left in the pan.
• Add the salt, white sugar, and brown sugar; stir until beans and walnuts are evenly coated. Cover, and cook over medium heat for 5 more minutes. Remove from the heat and allow to cool slightly before serving.

Steps:

• Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Fill a large bowl with ice water; set aside.
• Place green beans, stem ends trimmed, in basket. Cover; steam until crisp-tender, 5 to 8 minutes. Plunge beans in ice water. When cool, drain; pat dry with paper towels. Transfer to a large bowl.
• In a small bowl or jar, whisk or shake extra-virgin olive oil, white-wine vinegar, Dijon mustard, coarse salt, and ground pepper until thickened and combined. Pour over beans; toss to coat.

Steps:

• The technique: blanched For crisp-tender vegetables, boil them quickly, then dump them into a bowl of ice water. The rapid boil cooks the veggies just enough; the ice water stops the cooking and intensifies the color of the vegetables. Preparation 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. 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. 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.

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. , In a large skillet over medium heat; cook walnuts in oil for 1-2 minutes or until lightly browned, stirring occasionally. Add beans, garlic, seasoned salt and pepper. Cook until heated through.