Green Bean, Shell Bean, and Sweet Onion Fattoush

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*Fattoush is a refreshing Middle Eastern bread-and-vegetable salad. You can blanch all of the beans in the same pot: first the green beans, then the shell beans (but not the other way around, since shell beans release a lot of starch).

Active Time: 40 minutes
Total Time: 55 minutes
Serves: 4

Ingredients
Juice of 2 lemons, plus grated zest of 1 lemon

2 cloves garlic, crushed

Kosher salt and freshly ground pepper

½ cup extra-virgin olive oil, plus more for brushing

½ pound green beans or haricots verts, trimmed

¾ cup shelled fresh shell beans, such as lima or cranberry

3 pitas (each 6 inches)

½ Vidalia onion, coarsely chopped

1 English cucumber, quartered and cut into 1-inch pieces

4 ounces feta, crumbled

½ cup coarsely chopped fresh mint, plus more for serving

⅓ cup coarsely chopped fresh flat-leaf parsley

Directions
1. Whisk together lemon juice, lemon zest, and garlic; season with salt. Whisking constantly, pour in oil in a slow, steady stream and whisk until emulsified. Season with pepper. Let stand 15 minutes; remove and discard garlic.

2. Prepare an ice bath. Simmer green beans in a pot of salted boiling water until crisp-tender and bright green, about 1 minute. Transfer beans to ice bath, reserving pot of water; let beans cool, then remove and pat dry. Place in a large bowl.

3. Return water to a boil. Simmer shell beans until just tender, 18 to 20 minutes. Transfer to ice bath; let cool, then drain and pat dry. Combine with green beans.

4. Heat a grill (or grill pan) to medium. Split each pita in half. Brush both sides of pita halves with oil; season with salt and pepper. Grill pitas, turning once, until golden and crisp, about 1 minute a side. Let cool, then tear into 1-inch pieces.

5. Add onion, cucumber, feta, herbs, and pita to beans; drizzle with ½ cup vinaigrette and toss well to combine. Season with salt and pepper; garnish with mint. Let stand at least 10 minutes and up to 1 hour before serving.

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