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Green Beans w/ Lemon Vinaigrette & Parmesan Breadcrumbs Recipe

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This recipe for Green Beans w/ Lemon Vinaigrette & Parmesan Breadcrumbs, by , is from Generations of Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chris LaFevor

Category:
Category:

Ingredients:  
Ingredients:  
c. fresh bread crumbs (i.e. sour dough bread)
c. plus 2T olive oil
Kosher salt and black pepper
c. ground Parmagiano-Reggiano cheese
zest of one lemon*
c. fresh lemon juice*
c. heavy cream
2 lbs fresh green beans (i.e. fresh Costco French beans)

* try to find Meyer lemons, though regular lemons will work

Directions:
Directions:
Bread crumbs: Preheat oven to 350. In a small bowl, toss bread crumbs with 2T oil and a generous pinch of salt & pepper. Spread in a single layer on a rimmed baking sheet until golden brown (about 10 minutes). Let cool and transfer to bowl; add grated cheese. Set aside.

Vinaigrette: In medium bowl, whisk lemon zest and juice; SLOWLY add cream, tsp salt and ⅛ tsp pepper. SLOWLY whisk in c. oil. Set aside.

Green beans: Cook green beans in boiling water for 4-6 minutes (or as you prefer). Drain well. Toss beans w/ vinaigrette. Transfer to serving platter and sprinkle w/ bread crumbs. Serve immediately.


Note: The vinaigrette can be made a day before serving; the breadcrumbs mixed with cheese can be made the morning of the dinner. The leftovers can be eaten for many days afterward! The lemon flavor maintains itself.

Personal Notes:
Personal Notes:
Even children like this version of green beans--especially if they like lemon popsickles! (a testimonial from young grandson and granddaughter)

 

 

 

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