Green Beans With Toasted Almonds & Blood Orange Vinaigrette

If you cannot find blood oranges, you can substitute regular oranges, grapefruit, or lemon.

https://www.cutoutandkeep.net/projects/green-beans-with-toasted-almonds-and-blood-orange-vinaigrette • Posted by Kristina N.

You will need

3 lbs Green Beans - trimmed and chopped 1 cup Almonds - chopped and toasted
For Blood Orange Vinaigrette (makes 1 1/4 cups):
3 Medium Blood Orange - zested and juiced ½ Lemon - juiced 1 Clove Garlic 1 Small Shallot 1 tbsp Maple Syrup 2 tsp Dijon Mustard 3/10 cup Extra Virgin Olive Oil 1 tsp Salt ½ tsp Pepper

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Description

Instructions

1. To prepare and blanch the beans: 1. Trim and cut the beans so they are roughly all the same length. I like to cut them on a slant so they look pretty on the plate. 2. Boil the green beans in a large pot of salted water for 3 minutes. Immediately remove the beans and plunge them into a separate bowl of ice water. This stops the cooking process so they maintain their bright green color. 3. Toss with blood orange vinaigrette and toasted almonds (see directions below). 4. Garnish with a few extra toasted almonds and remaining orange zest.

2. For the almonds: 1. Roughly chop 1 cup of almonds. 2. Spread evenly on a baking sheet and toast at 325˚ for 10-12 minutes. Watch them to make sure they do not burn! 3. Reserve a small handful to garnish your green beans.

3. For the blood orange vinaigrette: 1. Zest your oranges. Add 1/2 tablespoon to a blender or food processor. Reserve the rest for garnish. 2. Add all of the ingredients (except the olive oil) to your blender or food processor and blend until smooth. 3. Slowly, drizzle in the olive oil and blend until well-combined.