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Green Beans with Oranges, Dates, and Smoked Paprika

By Vincent Li

Serves 6, as a side course


⅛ cup sherry vinegar
½ Tbsp fresh thyme, finely chopped
½ Tbsp honey
1 tsp whole grain mustard
¼ tsp Kosher salt
⅛ tsp black pepper, freshly ground
3 shallots total, 2 finely chopped and 4 thinly sliced
¼ cup extra-virgin olive oil
1 lbs haricot verts (or substitute green beans)
1 orange, supremed (peeled, pithed, deseeded, and segmented)
1 cup pitted dates
¼ cup flat-leafed italian parsley
¼ tsp smoked paprika, plus more to taste


In a bowl, whisk together vinegar, thyme, honey, mustard, salt, pepper, and chopped shallots. Drizzle oil slowly while whisking continuously to create vinaigrette. Set aside.

Bring large pot of salted water to a boil and add green beans until tender, about 4 minutes. Drain and transfer beans to a bowl filled with ice water. Remove beans and pat dry.

Heat vinaigrette in a large skillet over medium heat until warm, about 1 minute. Add green beans and toss gently until warmed through, about 2-3 minutes more. Transfer to serving platter.

Add oranges, dates, and parsley and combine. Add dusting of smoked paprika.

This unusual but successful combination of ingredients is very tasty, inspired from a recipe by Chef Jose Garces.


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