Green Bean & Blood Orange Salad

In recipe on December 30, 2009 at 11:35 am

My family came for the holidays this year, which meant I got to scuttle about and try to find new and exciting side dishes that do not take away from the staples (“You have to have mashed potatoes!” says my little brother, in quite real horror).

I sent my mom with the grocery list to our local produce behemoth, Berkeley Bowl. She came back frazzled and more than a little suspicious about her daughter’s tendencies towards gourmet “foodie-ism.”

“Three blood oranges? What on earth do you need blood oranges for?”

When I told her they were for the green bean dish, she rolled her eyes.

And yet! Come Christmas Day, when the food was all on the table, the green beans were the biggest hit. And I had my mom, the traditional cook admit, yes, in this case, zest was a good idea.

Green Bean & Blood Orange Salad

From Food & Wine Magazine

Note: I halved the recipe, as there were only three of us at dinner.

You’ll need!


  • 1 pound green beans
  • 3 blood oranges
  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey

Put a pot of salted water to boil. When the water boils, put the green beans in, for no longer than five minutes. Prep a large bowl of ice water. When the beans are done, dunk them in the ice water. Drain well.

Peel 2 of the blood oranges with a knife, making sure to chop off all of the pith. As a shortcut, I cut between the membranes so it looked like I cut them off…but I didn’t.

Zest the remaining orange, then juice it. Put the juice, balsamic vinegar, and honey in a small saucepan and simmer for 10 minutes or so.

Mix the green beans, orange slices and sauce together. Garnish with zest.


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