Bring a unique Japanese flair to your Thanksgiving spread with this Green Beans with Yuzu Vinaigrette. It’s refreshingly good and complements beautifully with all the classic oven roast dishes.

Green Beans with Yuzu Vinaigrette

INGREDIENTS

• 1 lb French green beans (haricot vert) (454 g; trimmed)
• 1 tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt) (for blanching)

Yuzu Vinaigrette

• 2 Tbsp Yuzu juice/Yuzu extract (use any citrus of your choice: lemon, orange, Meyer lemon, grapefruit, or the mix of citrus)
• 1 Tbsp extra-virgin olive oil
• 1 tsp Dijon mustard
• 1 tsp Yuzu zest (use zest from your citrus; here, I use zest from about ½ lemon, for flavor and garnish)
• ¼ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
• freshly ground black pepper

INSTRUCTIONS

1. Gather all the ingredients. If your green beans are not trimmed, snap the tip of one end of the bean with your fingers and draw it down the length of one side of the bean to remove any possible string. Do the same thing with the other end, pulling it down the other side of the bean.

   

To Prepare Green Beans

1. Have ready a large bowl of ice water. Bring a large pot of water (3 QT) to a boil over medium-high heat. When the water is at a rolling boil, add 1 tsp salt, then green beans.

2. Cook until beans are just tender, 3 minutes for French green beans; 4 to 5 minutes for regular green beans. Taste test for doneness. They are done when they are just cooked through but still have the slightest crunch of texture. Drain the green beans immediately.
3. Transfer the green beans to the ice-water bath to make them greener and fresher. Drain again and set aside, or, if making in advance, dry them thoroughly with a clean dry towel and refrigerate in an airtight container for a day or two.

To Make the Yuzu Vinaigrette

1. In a large bowl, whisk together 1 Tbsp olive oil, zest and 2 Tbsp juice from yuzu (or lemon), 1 tsp Dijon mustard, ¼ tsp salt, and freshly ground black pepper.

To Assemble

1. Toss the green beans with yuzu vinaigrette.

To Serve and Store

1. Transfer to a serving dish, sprinkle with more zest, and serve immediately. You can keep the leftover in an airtight container for 3 days.

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