Green Beans With Filberts, Fennel & Orange

Thanksgiving! It’s less than a week away. I never worry about my menu, because guess what: my family likes to eat the same dishes every year, no matter what. Sure, I might try a new stuffing recipe or add a new appetizer, but if I take out the green bean casserole? It’s over. But I can usually add a new vegetable dish, and this year, it’s Green Beans with Filberts, Fennel, and Orange.

My friend Sara Proctor adapted this from a very different Ottolenghi recipe. It’s zesty and fresh and tart–the perfect thing to cut through the richness of mashed potatoes and gravy. Plus it’s delicious at room temperature!

Green Beans with Filberts, Fennel & Orange

1 fennel bulb, stems removed and thinly sliced, then quick pickled (see below)
2 cups green beans, stems removed and cut in half
1 small blood orange, zested and juiced
2 Tablespoons sesame oil (olive or any nut oil will work)
3/4 cup filberts, roasted (see below)
2 Tablespoons chopped chives
Lemon juice to taste
Salt and pepper to taste

Quick-Pickled Fennel:

3/4 cup rice vinegar
3/4 cup water
1/2 teaspoon sugar
1/2 teaspoon salt
1 teaspoon peppercorns

Bring all ingredients to a boil, then allow to cool. Pour over fennel and let sit for at least 20 minutes.

Roasted Filberts:

Heat oven to 350 degrees.  In an oven-proof dish, place filberts on the middle rack and roast for approximately 15 minutes, checking and shaking every few minutes. Once roasted, place in a clean kitchen towel and rub to remove skins. Roughly chop.

Main Recipe:

Blanch green beans in boiling water for 4 minutes, then shock in ice-cold water. Drain and towel dry. Place in a medium bowl and add chives, orange zest and chopped fennel. Mix.

In a small bowl, mix orange juice, sesame oil, salt and pepper, and a few squirts of lemon juice. Pour over green bean mixture.

Add filberts, toss, and serve.

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