Green Bean Shell Bean And Sweet Onion Fattoush Recipes

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LEMON-GARLIC VINAIGRETTE



Lemon-Garlic Vinaigrette image

Use this recipe when making our Green Bean, Shell Bean, and Sweet Onion Fattoush.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

Juice of 2 lemons, plus grated zest of 1 lemon
2 garlic cloves, crushed
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
Freshly ground pepper

Steps:

  • 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 before serving.

GREEN BEAN, SHELL BEAN, AND SWEET ONION FATTOUSH



Green Bean, Shell Bean, and Sweet Onion Fattoush image

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). This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).

Provided by Martha Stewart

Categories     Bread Recipes

Time 55m

Number Of Ingredients 11

Kosher salt and freshly ground pepper
1/2 pound green beans or haricots verts, trimmed
3/4 cup shelled fresh shell beans, such as lima or cranberry
3 pitas (each 6 inches)
Extra-virgin olive oil, for brushing
1/2 large Vidalia onion, chopped
1 English cucumber, quartered and cut into 1-inch pieces
4 ounces feta, crumbled
1/2 cup coarsely chopped fresh mint, plus more for garnish
1/3 cup coarsely chopped fresh flat-leaf parsley
Lemon-Garlic Vinaigrette

Steps:

  • 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.
  • 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.
  • 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.
  • Add onion, cucumber, feta, herbs, and pita to beans; drizzle with 1/2 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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