Ingredients Jump to Instructions ↓

  1. 1 loaf(s) ((16-ounce)) walnut-raisin bread , crust removed, torn into bite-size pieces

  2. 2 tablespoon(s) walnut oil

  3. 3 pound(s) French green beans , ends trimmed

  4. 15 firm, ripe figs , cut in half lengthwise

  5. 10 large fresh thyme sprigs

  6. 2 tablespoon(s) balsamic vinegar

  7. 1 tablespoon(s) olive oil

  8. 1/4 teaspoon(s) kosher salt

  9. 1/4 teaspoon(s) freshly ground pepper

  10. 1/4 cup(s) sherry vinegar

  11. 2 1/2 tablespoon(s) finely chopped walnuts , toasted

  12. 1 small shallot , minced

  13. 1/2 teaspoon(s) chopped fresh thyme leaves

  14. 1/2 teaspoon(s) kosher salt

  15. 1/2 teaspoon(s) freshly ground pepper

  16. 1/4 cup(s) walnut oil

  17. 1/4 cup(s) olive oil

  18. 1 small bunch flat-leaf parsley , stems removed

Instructions Jump to Ingredients ↑

  1. To make croutons: Preheat oven to 375 degrees. On a baking sheet with sides, toss pieces of bread with walnut oil, salt, and pepper. Bake 10 minutes, tossing once or twice, or until browned and crisp. Let cool. Leave oven on.

  2. To make beans: Bring a large pot of salted water to a boil; add green beans. Cook 4 minutes, or until bright green and slightly tender; drain. Refresh under cold water; drain again and pat dry with paper towels.

  3. In a medium bowl, gently toss figs with thyme sprigs, vinegar, olive oil, salt, and pepper. On a baking sheet with sides, lay figs, cut side down, and roast 10 minutes, or until lightly caramelized and cooked through. Cool on baking sheet.

  4. To make vinaigrette: In a medium bowl, whisk vinegar, walnuts, shallot, chopped thyme, salt, and pepper; gradually whisk in walnut and olive oils until blended.

  5. In a large bowl, toss croutons, green beans, and parsley leaves with vinaigrette. Arrange on plates, and top each with 3 roasted fig halves.


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