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Parve
Easy
10 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
This vegetable goes by many names: string beans, green beans, or haricots verts. In this exotic dish, string beans are combined with dehydrated coconut and a sweet, tangy dressing. It’s really, really good.
1/2 tablespoon brown sugar
generous shake cayenne pepper
4 Medjool dates, pitted
1 and 1/2 – 2 tablespoons fresh lemon juice
2 tablespoons Gefen Olive Oil
1 small shallot
1 tablespoon Kedem White Wine Vinegar or rice vinegar
generous handful Gefen Coconut Chips or other dehydrated coconut strips, to garnish
1 – 1 and 1/2 pounds fresh string beans, stemmed and washed
First, prepare a large bowl of ice water, and set aside.
Bring a two- to three-quart pot of water to a boil. Add a generous amount of salt, up to two tablespoons.
Add green beans to the boiling water and cook for about one minute. Taste one of them — it should be al dente, firm but not raw. Using a slotted spoon, remove the beans from the boiling water and drop them into the ice water. Let them sit in the water until they are completely cooled.
Drain well.
Place all ingredients in blender or food processor, and blend until smooth.
Place the string beans on a serving platter. Pour vinaigrette over and gently stir together. Sprinkle coconut strips over all.
Serve hot.
Photography: Daniel Lailah Styling: Amit Farber
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