Green Beans with Cranberries is a fresh approach to serving a green bean casserole during the holiday season. A wonderful Walnut based vinaigrette dressing coats the green beans. We add layers of flavors from the sweetness of the cranberries, the earthiness of the toasted walnuts topped with the richness of crumbled bleu cheese. Now I know some people do not like bleu cheese so consider another cheese such as feta.
Course: Cold Salads
Keyword: Green Beans with Cranberries
Small and large bowl
Cutting board and knife
Small frying pan
Serving dish or bowl
24ouncesFresh Green Beanstrimmed
3tbspRoasted Walnut Oil
1/4tspFreshly Ground Black Pepper
1Shallotthinly sliced into half-moons
Steam the green beans to desired tenderness.
Place green beans in a bowl. Blanch the green beans in cold water for a few minutes to stop them from cooking. Drain and dry well.
Blanch the green beans in cold water for a few minutes to stop them from cooking. Drain and dry well
Cut in half for bite-size green beans.
Place chopped walnuts in a small frying pan with a little butter. Toast on the stove top until lightly brown.
In a small bowl, whisk together the walnut oil, vinegar and Dijon mustard. Stir in the salt and pepper.
Add the cool green beans to a large bowl and toss in the walnuts, cranberries and shallots and drizzle in the vinaigrette.
Place on a platter or serving dish and sprinkle with the blue cheese.
Calories are based upon serving size. Make Ahead TipsThe green beans can be steamed ahead of time and kept cold in the refrigerator.Toast the walnuts earlier in the day or the prior day keeping fresh in the refrigerator.