Green Beans With Meyer Lemon Vinaigrette Amp Parmesan Breadcrumbs
From trigger 15 years agoIngredients
- 1/2 cup fresh breadcrumbs shopping list
- 1/2 cup plus 2 Tbs. extra-virgin olive oil shopping list
- kosher salt and freshly ground black pepper shopping list
- 1/2 cup freshly grated parmigiano Reggiano shopping list
- Finely grated zest of one Meyer lemon shopping list
- 1/4 cup fresh Meyer lemon juice shopping list
- 1/4 cup heavy cream shopping list
- 2 lb. fresh green beans, trimmed shopping list
How to make it
- Heat the oven to 350°F.
- In a small bowl, toss the breadcrumbs with 2 Tbs. of the oil, a generous pinch of salt, and a few grinds of pepper.
- Arrange in a single layer on a rimmed baking sheet and toast until golden brown, about 10 minutes.
- Let cool and then transfer to a bowl and mix in the cheese.
- In a medium bowl, whisk the lemon zest and juice, cream, 1/2 tsp. salt, and 1/4 tsp. pepper. Slowly whisk in the remaining 1/2 cup oil.
- Bring a large pot of salted water to a boil over high heat.
- Cook the green beans in the boiling water until tender, 4 to 6 minutes; drain well.
- Toss the beans with the vinaigrette.
- Taste and adjust the seasoning if necessary.
- Transfer the beans to a serving platter and sprinkle with the breadcrumbs.
- Make Ahead Tips
- The crumbs can be prepared the morning of the meal and stored in an airtight container at room temperature.
- The vinaigrette can be made a day ahead and stored in a covered container in the refrigerator.
- From Fine Cooking Magazine
The Rating
Reviewed by 9 people-
Yet another winner from my friend, Michael's kitchen. Thank you so much!
Lorrainelacrenshaw in Horsham loved it -
Hello Michael! This is great, I gotta try this! Thanks :)
Leilajrt_mom in Metro Manila loved it -
really nice, very fresh and clean flavors :-)
luisascatering in Burlingame loved it
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