Seared French Beans with Shallots and Hazelnut Picada
Chef: Richard Landau of Vedge in Philadelphia. “Here’s a re-imagined answer to the string bean casserole—ugly, brown, and bubbly with a can of soup for its sauce. This new, light approach features a Spanish crumble called picada. It’s a great seasonal touch and just enough to take French beans over…
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Chef: Richard Landau of Vedge in Philadelphia. “Here’s a re-imagined answer to the string bean casserole—ugly, brown, and bubbly with a can of soup for its sauce. This new, light approach features a Spanish crumble called picada. It’s a great seasonal touch and just enough to take French beans over the top, says Landau. Picada, a savory Spanish garnish traditionally made with almonds, can be as thin as tahini paste or as dry as a crumble. If your green beans aren’t perfectly fresh, try blanching them in salted water for 2 minutes before roasting to bring them back to life.
Ingredients
- chopped fresh thyme
- sherry vinegar
- garlic
- olive oil
- salt
- stale bread cubes
- blanched
- freshly ground black pepper
- French beans or green beans
- thinly sliced shallots
Preparation
1 | Preheat oven to 400°F. 2 | Toss bread cubes and hazelnuts in small bowl with 1 Tbs. oil, garlic, 1/2 tsp. salt, and 1/2 tsp. pepper. Transfer mixture to baking sheet, and bake 8 minutes, or until browned. Toss with thyme. Cool slightly, then transfer to food processor, and pulse into crumble. 3 | Meanwhile, toss together green beans, shallots, and remaining 2 Tbs. oil; season with remaining 1/2 tsp. salt and remaining 1/4 tsp. pepper, if desired. Transfer to baking sheet, and roast 8 to 10 minutes, or until crinkled. Transfer to bowl, and toss with sherry vinegar. Serve topped with breadcrumb mixture.
Nutrition Information
- Serving Size per 1-cup serving
- Calories 97
- Carbohydrate Content 7 g
- Cholesterol Content 0 mg
- Fat Content 7 g
- Fiber Content 2 g
- Protein Content 2 g
- Saturated Fat Content 0 g
- Sodium Content 300 mg
- Sugar Content 2 g