1 hour ago
Thursday, December 3, 2009
This is a nice winter salad, using produce of the season.
'Tis that time of year again, when those delicious little clementines from Spain are in the markets in those wooden crates.
They have no pits and are easy to peel, and I love zesting them with a microplane.
The skin has more flavor than a plain old orange.
This recipe is based loosely on a blood orange salad in Food & Wine this month, but I decided to use clementines instead.
This was delicious.
Haricot Vert w/ Clementines & Balsamic Syrup:
2 lbs. of haricot verts (skinny French green beans)
3 clementines, peeled and cut into sections
1/4 cup of balsamic vinegar
1/4 cup of orange juice
zest of a clementine
1 tbsp honey
In a heavy saucepan, blanch your beans for about 3 minutes and rinse under cold water to stop the cooking process.
In a small pot, boil the dressing for a few minutes until it is becoming syrupy.
Arrange your green beans and clementine sections on a platter and drizzle with the balsamic orange syrup!
If you wanted to make a main dish out of this, I would happily add grilled shrimp and drizzle on the balsamic syrup.