KANSAS CITY, Mo. -- Need to get a head start on your Thanksgiving cooking? Chef Jim Pittman with Williams-Sonoma stopped by FOX 4 to share a dish you can make and let sit.
Green beans with almond gremolata
For the gremolata:
1 garlic clove minced
1/2 cup slivered almonds toasted
1/2 cup Italian flat-leaf parsley chopped
Zest from two lemons
1/2 cup best quality olive oil
2 Tbs champagne vinegar
1 tsp sugar
For the green beans:
2 Tbs olive oil
2 shallots cut into rings
1# green beans ends trimmed
Salt and pepper to taste
2 Tbs red wine vinegar
Stir together garlic, parsley, lemon zest, parsley and almonds in a bowl. Add olive oil, champagne vinegar and sugar. Stir. Set aside for topping green beans.
Saute shallots in 1 Tbs of the oil till translucent. Add green beans and saute an additional 6-8 minutes until crisp/tender or how you like them. Finish with the red wine vinegar.
Plate green beans and top with gremolata. May reserve a few shallot rings for garnish.
Serve warm or at room temp is just fine.
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