Seared French Beans with Shallots and Hazelnut Picada

Serves 8

30 minutes or fewer

Chef: Richard Landau of Vedge in Philadelphia. “Here’s a re-imagined answer to the string bean casserole—ugly, brown, and bubbly with a can of soup for its sauce. This new, light approach features a Spanish crumble called picada. It’s a great seasonal touch and just enough to take French beans over the top, says Landau. Picada, a savory Spanish garnish traditionally made with almonds, can be as thin as tahini paste or as dry as a crumble. If your green beans aren’t perfectly fresh, try blanching them in salted water for 2 minutes before roasting to bring them back to life.

• ¼ cup stale bread cubes
• ¼ cup blanched, unsalted hazelnuts
• 3 Tbs. olive oil, divided
• 2 cloves garlic, minced (2 tsp.)
• 1 tsp. salt, divided
• ¾ tsp. freshly ground black pepper, divided
• 1 tsp. chopped fresh thyme
• 1 lb. French beans or green beans, stem ends trimmed
• ½ cup thinly sliced shallots
• 1 tsp. sherry vinegar

1 | Preheat oven to 400°F.
2 | Toss bread cubes and hazelnuts in small bowl with 1 Tbs. oil, garlic, 1/2 tsp. salt, and 1/2 tsp. pepper. Transfer mixture to
baking sheet, and bake 8 minutes, or until browned. Toss with thyme. Cool slightly, then transfer to food processor, and pulse into crumble.
3 | Meanwhile, toss together green beans, shallots, and remaining 2 Tbs. oil; season with remaining 1/2 tsp. salt and remaining 1/4 tsp. pepper, if desired. Transfer to baking sheet, and roast 8 to 10 minutes, or until crinkled. Transfer to bowl, and toss with sherry vinegar. Serve topped with breadcrumb mixture.