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Haricots Verts with Pickled Shallots
Ingredients
  • subheading: Quick-Pickled Shallots:
  • 4 large shallots, thinly sliced crosswise
  • ½ cup red wine vinegar
  • 1 small red beet, thinly sliced
  • 3 tablespoons sugar
  • 1 teaspoon kosher salt
  • subheading: Orange-Almond Vinaigrette:
  • 2 tablespoons extra-virgin olive oil, divided
  • ¼ cup slivered almonds
  • ½ cup fresh-squeezed orange juice
  • 1 teaspoon chopped fresh thyme leaves
  • 2 tablespoons minced shallot
  • 2 tablespoons sherry vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • subheading: For assembly:
  • 1 tablespoon unsalted butter
  • 1 pound haricots verts, trimmed
  • 2 Fresno chiles, thinly sliced (optional)
Steps
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