Green Beans with Crispy Onions & Shallots and Sherry Shallot Vinaigrette

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Sherry Shallot Vinaigrette Ingredients 

5 tbsp. sherry vinegar
1 shallot
1/4 cup + 2 tbsp. extra-virgin olive oil
Himalayan pink salt and ground, black pepper to taste

Sherry Shallot Vinaigrette Directions

1) Add vinegar, shallot, extra-virgin olive oil, salt and pepper to food processor and combine until emulsified.
2) Adjust salt and pepper to taste.
3) Set aside until ready to use with green beans.   

Crispy Onions & Shallots Ingredients

2 large yellow onions, thinly sliced using a mandolin or food processor
1 cup shallots, thinly sliced by hand or using a food processor
2 tbsp. brown rice flour
2 tbsp. olive oil + more to coat aluminum foil-lined baking sheet
Himalayan pink salt and ground, black pepper to taste

Crispy Onion & Shallots Directions

1) Preheat oven to 400 degrees F.
2) Add onions, shallots, brown rice flour, 2 tbsp. olive oil, salt and pepper to a mixing bowl and toss to coat onions and shallots.
3) Add onion-shallot mixture to an aluminum foil-lined baking sheet that has been prepared with olive oil and place in the oven. Bake onions and shallots for about 45 minutes, or until crispy and golden, tossing occasionally while baking.
4) Remove onion-shallot mixture from oven and adjust salt and pepper to taste.
5) Set aside until ready to use with green beans.

Green Beans with Crispy Onions & Shallots Ingredients

1 pound of fresh green beans, rinsed, drained, trimmed, and chopped into 1 1/2-inch pieces.
Purified water
Ice
Crispy Onions & Shallots
Sherry Shallot Vinaigrette
1 tbsp. Himalayan pink salt for boiling water + more to taste
Ground, black pepper to taste

Green Beans with Crispy Onions & Shallots Directions

1) In a large saucepan, add water and 1 tbsp. salt and bring to a boil. Once water reaches a boil, add green beans and boil for 5 minutes.  
2) Then, turn of heat and drain beans in a colander.  To prevent further cooking, immediately add beans to a bowl containing purified water and ice.
3) Once cooled, drain green beans, set aside and allow beans to come to room temperature.
4) Place room temperature green beans in a mixing bowl and toss with 1/2 of the Crispy Onions & Shallots, until combined, and enough of the Sherry-Shallot Vinaigrette to coat vegetables.
5) Adjust salt and pepper to taste.
6) Add green bean-onion-shallot mixture to a serving dish and top with remaining Crispy Onions & Shallots.
7) Serve and enjoy!

Inspired by Alton Brown’s Best Ever Green Bean Casserole recipe.

Jennifer MiremadiComment