Posts Tagged ‘vegetarian side

07
Jul
11

Green Beans with Shaved Onion, Fried Almonds and Iberico Cheese

This past weekend, Jeff got up at 6:30 a.m. and began the 14-hour task of smoking a brisket. It was an 8-pounder — a week’s worth of sandwiches. As wonderful as the tender brisket was (we could pull it apart with forks), four days later we have become brisket-ed out. Too much meat, I must say. But the beans I could eat forever.

These were my contribution to the meal, plus homemade white bread. Honestly, It’s hard to find a green beans worth blogging about. I typically fall back on sauteing them with shallots and slivered almonds. This Spanish combination of red onion, fried almonds, herbs and Iberico cheese is a different twist and one that must replace the shallots-and-almonds stand by. Manchego or Parmigiano-Reggiano cheeses work well here, too.

Slicing the onion as thin as humanly possible is key here. If you have a mandolin, use it. Or, consider buying an inexpensive hand-held one.

These beans were toddler approved. We adults loved them too.

Green Beans with Shaved Onion, Fried Almonds and Iberico Cheese
adapted, just slightly, from Olives and Oranges

1/4 plus 2 tablespoons extra-virgin olive oil
1/4 cup whole raw almonds
1 teaspoon salt
1 pound green beans, trimmed
5 ounces Iberico cheese (or Manchego or Parmigiano-Reggiano), rind removed, cut into 1/3- to 1/2-inch irregular chunks
1 small red onion, thinly sliced or shaved on a mandoline or vegetable slicer
1/2 cup loosely packed fresh Italian parsley, basil, oregano, and/or any combination of herbs

Heat 2 tablespoons oil in a small skillet over medium high heat. Add almonds and cook, shaking skillet back and forth every now and then until nuts are golden and start to pop, about 4 minutes. Remove from heat, sprinkle with 1/2 teaspoon salt, and stir. Remove nuts from oil with a slotted spoon and drain on paper towels. Then coarsely chop.

Bring a large saucepan of well-salted water to a boil. Add beans and cook until crisp-tender, about 5 minutes. Drain, transfer to a large bowl, and immediately toss beans with remaining 1/4 cup oil and 1/2 teaspoon of salt.

Add cheese, onion and herbs. Toss well. Let sit for a few minutes, then toss with almonds and serve.

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