Girl & The Goat Green Beans
- 1 lb Fresh Green Beans, cleaned and blanched
- ½ cup Roasted and Unsalted Cashews, broken into pieces
- ½ cup Shallots, shaved thin
- 2 Tbsp Fresh Lemon Juice
- 2 ½ Tbsp Fish Sauce
- 1 Tbsp Tamari Soy
- 1 ½ tsp Dijon
- 1 ½ tsp Sriracha Hot Sauce
- 1 clove Garlic, rough chopped
- 2 Tbsp Rice Bran Oil
- 1 ½ Tbsp Egg Yolk
- 1 ½ Tbsp Dijon
- 1 ½ Tbsp Green Bean Vinaigrette
- ½ cups Rice Bran Oil
Directions for Vinaigrette
In a blender add lemon, fish sauce, soy, Dijon and sriracha. Buzz to combine. Add garlic and buzz again until garlic is fully combined. Emulsify with oil.
Directions for Green Bean Aioli
In a blender add Dijon and green bean vinaigrette and combine. Add egg yolks and emulsify with oil.
To Complete Dish
Heat a large sauté pan over medium-high heat. Add a small amount of oil to the pan and the blanched green beans. Allow green beans to heat through and get a little color on them. Sprinkle shallots over green beans to separate them well. Add 1/3 cup of vinaigrette and toss well. Allow to cook for a few minutes. Add cashews and toss to coat and combine. Remove dish to a bowl and top with aioli.
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