Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Green Beans with Meyer Lemon Vinaigrette & Parmesan Breadcrumbs

Article Image
Scott Phillips

Servings: eight to ten.

Meyer lemons are less acidic than standard lemons, and their zest and juice have an herbal, even floral, undertone that makes them worth seeking out. You can also substitute regular lemons, but expect a sharper taste.

Ingredients

  • 1/2 cup fresh breadcrumbs
  • 1/2 cup plus 2 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • Finely grated zest of one Meyer lemon
  • 1/4 cup fresh Meyer lemon juice
  • 1/4 cup heavy cream
  • 2 lb. fresh green beans, trimmed

Nutritional Information

      Calories (kcal) : 180
      Fat Calories (kcal): 150
      Fat (g): 16
      Saturated Fat (g): 3.5
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 10
      Sodium (mg): 290
      Carbohydrates (g): 9
      Fiber (g): 3
      Protein (g): 3

Preparation

  • 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.

Reviews

Rate or Review

Reviews

  • SandyBird | 08/31/2015

    Made this for the first time for a potluck dinner and it was absolutely raved about. Delicious!

  • bl49 | 12/20/2014

    Everyone loved this recipe - did anyone else have a problem with the dressing curdling slightly? How could I have prevented this?

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Bonus Scene: Bee Farm in Greenough, Montana

Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks