Green Beans with Meyer Lemon Vinaigrette & Parmesan Breadcrumbs
by Mitchell Rosenthal
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.
Serves eight to ten.
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
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.
nutrition information (per serving):
Calories
(kcal):
180;
Fat
(g):
16;
Fat Calories
(kcal):
150;
Saturated Fat
(g):
3.5;
Protein
(g):
3;
Monounsaturated Fat
(g):
11;
Carbohydrates
(g):
9;
Polyunsaturated Fat
(g):
1.5;
Sodium
(mg):
290;
Cholesterol
(mg):
10;
Fiber
(g):
3;
photo: Scott Phillips
From Fine Cooking 95
, pp. 47
September 1, 2008
