Green Beans And Blood Orange Salad Recipes

GREEN BEAN AND ORANGE SALAD

Steps:

• Cook 1 1/2 pounds green beans in salted boiling water until crisp-tender, 2 minutes. Drain and transfer to a bowl of ice water to cool, then drain and pat dry. Whisk 2 tablespoons each sherry vinegar and orange juice, 2 teaspoons dijon mustard and 1/2 teaspoon kosher salt in a large bowl; whisk in 1/4 cup olive oil. Add 1 thinly sliced shallot and let sit 10 minutes. Add the green beans, 2 heads torn frisée, the segments of 2 oranges and 1/3 cup chopped toasted pistachios; season with salt and pepper and toss.

BLOOD ORANGE AND MIXED BEAN SALAD WITH SPROUTS

Steps:

• Combine chile, oil, lime juice, and vinegar in a medium bowl. Season with salt and pepper. Add beans and toss to coat. Let sit 10 minutes to allow flavors to meld.
• Meanwhile, using a small knife, remove peel and white pith from oranges. Cut crosswise into 1/4"-thick rounds.
• Add oranges, celery, and half of sprouts and cilantro to beans. Season with salt and pepper and toss once to combine.
• Serve topped with remaining sprouts and cilantro.

GREEN BEANS AND BLOOD ORANGE SALAD

Steps:

• Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Cook the beans in the boiling water until bright green and al dente, about 5 minutes. Drain and immediately plunge the beans into the ice water. Drain again and pat dry. Meanwhile, using a sharp knife, peel 4 of the oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections into the bowl. Zest one of the remaining oranges and juice both of them. Transfer the juice to a saucepan and add the vinegar and honey. Bring to a boil, then simmer over moderate heat until reduced to a syrup, 10 minutes. Season with salt. Transfer the beans and orange sections to a platter and drizzle the syrup on top. Garnish with the orange zest and serve.