Green Beans a Go Go
About a million years ago I made Thanksgiving dinner in a small kitchen apartment for my mom and her good friend, Heather. In fact, I think it was 10 years ago this year that I cooked that dinner – it was before I started the blog, before I had high speed internet, and before I’d paid off my student loans. 2004 was a big year for me – I started my first “real” job, moved to a better apartment, and hosted my own Thanksgiving dinner in my upgraded slightly improved kitchen apartment. I was proud.
I don’t remember anything about the turkey, I think it turned out okay, but I do remember the green beans. I had found a recipe somewhere – clipped from a magazine, of course, since I didn’t surf the web a lot back then thanks to my slow-as-molasses dial up connection – for a fresh green bean side dish that was a huge hit that Thanksgiving. At some point during the dinner, we started referring to them as “green beans a go-go” – I’m not if that’s what the recipe was actually called (I’ve since lost that recipe clipping) or if we just made that up after a few bottles of wine. My memory is a little foggy on that one, so I’m guessing the latter. Now, ten years later, I decided to recreate them just in time for Thanksgiving 2014. Before I got started, I did a quick Google search and discovered a couple sources with recipes of the same name. Each are similar to the one I made, but none were the source I used way back in 2004, which will always be a mystery, I guess.
So, about the salad. The nice thing is most of it can be made the night before, which means there’s one less thing to do on the big day, but, also it gives the flavors a chance to develop. The flavors are pretty great – fresh green beans are tossed with a tangy Dijon vinaigrette and topped with toasted almonds and crispy breadcrumbs. These green beans go great with all the other rich and creamy Thanksgiving dishes – they’re fresh and bright.
- 1 pound fresh green beans, ends trimmed
- 1 tablespoon lemon juice (about ½ a lemon)
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 1 clove of garlic, minced
- ½ cup extra virgin olive oil, plus 1 tablespoon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup bread crumbs
- ¼ cup slivered almonds
- Bring a large pot of water to a boil
- Add the green beans and cook for about 3 minutes
- Transfer the green beans to a large bowl with ice and water to stop the cooking process
- Remove the green beans from the water and dry them with paper towels
- Empty the water from the bowl, dry it, and return the green beans to it
- In a medium bowl whisk together the lemon juice, Dijon mustard, balsamic, and garlic
- Slowly whisk in the oil
- Continue whisking until the oil is well combined
- Season the viniagrette with the salt and pepper and set aside
- In a small pan, toast the almonds over medium low heat just until they take on a golden color
- Remove the almonds from the pan
- In the same pan, heat 1 tablespoon of olive oil over medium heat
- Add the breadcrumbs, stirring to coat them in the oil, and toast until golden
- Remove them from the heat
- Toss the green beans with a ¼ cup of the dressing and transfer them to a serving dish
- Sprinkle the almonds and breadcrumbs over the top of the green beans and serve
This recipe makes about ¾ cup of viniagrette, which is more than is needed for this recipe. You can save the leftover dressing for salads or it’d be great as a marinade for chicken.
The post Green Beans a Go Go appeared first on Girl Gone Gourmet.
Source: http://www.girlgonegourmet.com/2014/11/green-beans-go-go.html
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