Parmigiano-Reggiano Green Beans | Dorothy Lane Market

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    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

    Reviews

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    Jan 27th 2025

    we always have lasagna for Christmas. This was a great addition and even 4 times receipe it was easily made at last minute

    - katy

    Parmigiano-Reggiano Green Beans

    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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