Green Beans With Toasted Walnuts and Dried-Cherry Vinaigrette

“From Bon Appetit, November 2010. Recipe by Diane Morgan.”
READY IN:
40mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.).
  4. 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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