Fine Cooking Magazine - November/December 2020

Servings: 6 to 8

Every Sunday, we would have a big family meal, and my mother always cooked green beans when they were in season. This recipe always reminds me of her. I think it looks prettiest presented on a platter.

Ingredients

2 Tbs. vegetable oil
1 Tbs. extra-virgin olive oil
4 cloves garlic, finely sliced
2 scallions, finely sliced
1 tsp. coriander seeds, crushed
1/2 large red chile, such as Fresno, seeded and julienned
2 tsp. finely grated lemon zest
Kosher salt
1 lb. green beans, preferably haricot verts, trimmed
10 oz. baby spinach
2 Tbs. coarsely chopped fresh mint
1/4 cup fresh lemon juice
1 Tbs. toasted sesame seeds

Nutritional Sample Size based on 8 servings
Calories (kcal) : 80
Fat Calories (kcal): 50
Fat (g): 6
Saturated Fat (g): 1
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 4
Sodium (mg): 135
Carbohydrates (g): 6
Fiber (g): 2
Sugar (g): 2
Protein (g): 2

Preparation

Pour both oils into a 2-quart saucepan, and gently heat until just warm, about 1 minute. Add the garlic, scallions, coriander, chile, and lemon zest. Take off the heat and let steep for at least 1 hour, stirring occasionally.
Have ready a bowl of ice water. Bring a 6-quart saucepan of well-salted water to a boil. Add the green beans and boil until crisp-tender, about 2 minutes. Drain and plunge into the ice water. Once cool, drain and set aside.
In a large mixing bowl, toss the green beans with the spinach and mint. Drizzle the coriander oil though a fine-mesh sieve over the green beans and spinach, pressing on the solids. Add the lemon juice to the salad, and toss. Season to taste with salt, and serve topped with the sesame seeds.

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Haricots Verts
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Coriander
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Reviews (2 reviews)

springs9 | 08/09/2017
I did not get much infused oil so I used some of the solids to add flavour. Generally the flavour was quite good but I felt the effort didn't produce the delicious result I was hoping for. I don't think I would make this again.
fauxtudor | 07/27/2017
It was good, and I will make it again. I added some red pepper for color. I would have liked a little more intense flavor, in future I will add some of the chile pepper to the salad itself, rather than just using it to infuse the oil

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What We're Cooking Now

Name: Green Bean Salad with Coriander Oil
Yield: 6 to 8 servings
Cuisine: American
Ingredients: 2 Tbs. vegetable oil; 1 Tbs. extra-virgin olive oil; 4 cloves garlic, finely sliced; 2 scallions, finely sliced; 1 tsp. coriander seeds, crushed; 1/2 large red chile, such as Fresno, seeded and julienned; 2 tsp. finely grated lemon zest; Kosher salt; 1 lb. green beans, preferably haricot verts, trimmed; 10 oz. baby spinach; 2 Tbs. coarsely chopped fresh mint; 1/4 cup fresh lemon juice; 1 Tbs. toasted sesame seeds