French Beans with Orange Gremolata

French Beans with Orange Gremolata

Gremolata is a bright, herbal sprinkle made from fresh parsley, garlic, and citrus zest. Traditionally used to top rich, long-cooked meats to cut their richness, it is also a terrific way to perk up any blanched or roasted vegetables. You can substitute some of the parsley for minced dill or cilantro to vary the flavor. Gremolata is best used on vegetables served at room temperature.

French Beans with Orange Gremolata (serves 4)

3 tablespoons chopped fresh parsley

1 large clove garlic, very finely minced

Grated zest of 1 orange or lemon, plus juice

1 pound string beans, tough ends removed

2 tablespoons extra-virgin olive oil

Coarse salt

Bring a large pot of salted water to a boil. Meanwhile, in a small bowl, combine the parsley, garlic, and orange zest, and set aside.
Add the french beans to the boiling water and blanch until bright green and just tender, about 3 minutes. Remove with tongs and run under cold water to stop the cooking and to set their color (skip this step if serving right away). Blot dry with paper towels, and arrange on a serving platter.
Drizzle the french beans with the olive oil and then squeeze the citrus juice of 1/2 orange or lemon over the top. Sprinkle over the gremolata mixture and finish with a light dusting of coarse salt. Serve warm or at room temperature.

Blanching is an excellent cooking method for making crisp-tender green vegetables, like asparagus, string beans, broccoli, broccoli rabe, and snap peas. Wish you knew how to properly cook ALL vegetables? Put our How to Cook Vegetables on your class wish list.