Charred Green Bean Salad with Lemon Vinaigrette
This bright and zingy charred green bean salad is bursting with flavor! The charred green beans are perfectly tender, the lemon vinaigrette is briny and tart, the hazelnuts add a satisfying crunch, and the dates add just the right amount of sweetness.
This is great as a side dish with dinner, but also delicious as a meal-prep-friendly salad topped with tuna or chicken.
Charred Green Bean Salad with Lemon Vinaigrette
Course Lunch, Sides
Servings 4 servings
Ingredients:
1 lb green beans, washed and trimmed
1 large shallot, sliced long ways
½ cup Natural Delights Organic pitted Medjool dates, chopped
½ cup hazelnuts, toasted, chopped
½ bunch parsley, leaves removed from stems
1/2 tsp red pepper flakes
Dressing
Juice of 1 lemon
⅓ cup olive oil
1 small clove garlic
½ TBSP capers
½ TBSP Dijon mustard
Salt & pepper
Instructions:
Prep all ingredients: wash and trim green beans, toast and chop the hazelnuts, chop the dates, wash, dry, remove parsley from stem, slice shallot.
Over high heat, add a drizzle of olive oil to the pan. Once it gets hot, add green beans. Add salt and pepper, then stir gently until green beans are coated in oil. Let green beans sit in the pan untouched for 2-3 minutes until you start to see some browning on the beans, then toss. Repeat this process 3-4 times until beans are mostly charred and tender.
Add shallots to the pan and cook for 1-2 minutes until they also have a little browning on them and are translucent. Remove pan from heat and set aside.
Make the lemon vinaigrette by adding the lemon juice, olive oil, garlic, capers, Dijon, and S&P to a small food processor. Blend for about 1 minute until the dressing is completely emulsified.
To a large mixing bowl, add cooked green beans and shallots, hazelnuts, parsley, dates, and dressing. Gently toss until well combined. Enjoy!
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