Parmigiano-Reggiano Green Beans | Dorothy Lane Market

Parmigiano-Reggiano Green Beans

PREP TIME 5 mins
COOK TIME 20 mins
SERVINGS 9
Peggy Neary
  • POSTED Nov 4th, 2023
  • BY Peggy Neary

Make ahead: The breadcrumbs can be prepared the morning of the meal and stored in an airtight container at room temperature. The vinaigrette can be made a day ahead and stored in a covered container in the refrigerator.

INGREDIENTS

  • ½ cup fresh breadcrumbs (from DLM’s Artisan bread)
  • ½ cup plus 2 TBSP Vera Jane’s Extra-Virgin Olive Oil
  • Kosher salt and freshly ground black pepper
  • ½ cup freshly grated Parmigiano-Reggiano
  • Zest of one Meyer lemon, finely grated
  • ¼ cup fresh Meyer lemon juice
  • ¼ cup heavy cream
  • 2 lbs fresh green beans, trimmed

INSTRUCTIONS

1
Heat the oven to 350°F.
2
For the breadcrumbs: Remove the crust from 2-3 slices of bread (such as DLM’s sourdough), tear the bread into the bowl of a food processor, and pulse until you have breadcrumbs. In a small bowl, toss the breadcrumbs with 2 tablespoons of the oil, a generous pinch of salt, and a few grinds of pepper. Arrange in a single layer on a rimmed baking sheet and toast until golden brown, about 10 minutes. Let cool, then transfer to a bowl and mix in the cheese.
3
For the vinaigrette: In a medium bowl, whisk the lemon zest and juice, cream, ½ teaspoon salt, and ¼ teaspoon pepper. Slowly whisk in the remaining ½ cup oil.
4
Bring a large pot of salted water to a boil over high heat. Cook the green beans in the boiling water until tender, 4-6 minutes; drain well. Toss the beans with the vinaigrette. Taste and adjust the seasoning if necessary. Transfer the beans to a serving platter and sprinkle with the breadcrumbs.

IN THIS RECIPE

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Parmigiano-Reggiano Green Beans

Dorothy Lane Market
PREP TIME 5 mins
COOK TIME 20 mins
SERVINGS 9

INGREDIENTS

  • ½ cup fresh breadcrumbs (from DLM’s Artisan bread)
  • ½ cup plus 2 TBSP Vera Jane’s Extra-Virgin Olive Oil
  • Kosher salt and freshly ground black pepper
  • ½ cup freshly grated Parmigiano-Reggiano
  • Zest of one Meyer lemon, finely grated
  • ¼ cup fresh Meyer lemon juice
  • ¼ cup heavy cream
  • 2 lbs fresh green beans, trimmed

INSTRUCTIONS

1
Heat the oven to 350°F.
2
For the breadcrumbs: Remove the crust from 2-3 slices of bread (such as DLM’s sourdough), tear the bread into the bowl of a food processor, and pulse until you have breadcrumbs. In a small bowl, toss the breadcrumbs with 2 tablespoons of the oil, a generous pinch of salt, and a few grinds of pepper. Arrange in a single layer on a rimmed baking sheet and toast until golden brown, about 10 minutes. Let cool, then transfer to a bowl and mix in the cheese.
3
For the vinaigrette: In a medium bowl, whisk the lemon zest and juice, cream, ½ teaspoon salt, and ¼ teaspoon pepper. Slowly whisk in the remaining ½ cup oil.
4
Bring a large pot of salted water to a boil over high heat. Cook the green beans in the boiling water until tender, 4-6 minutes; drain well. Toss the beans with the vinaigrette. Taste and adjust the seasoning if necessary. Transfer the beans to a serving platter and sprinkle with the breadcrumbs.

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