Serves 8-10.
From Melissa Clark, “The Ultimate Thanksgiving,” Fine Cooking, October/November 2008.
- 1/2 cup fresh breadcrumbs
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese
- Finely grated zest of one lemon
- 1/4 cup fresh lemon juice
- 1/4 cup heavy cream
- 2 pounds fresh green beans, trimmed
Heat the oven to 350°F.
In a small bowl, toss the breadcrumbs with 2 tablespoons of the oil, a generous pinch of salt, and a few grinds of pepper. Arrange in a single layer on a rimmed baking sheet and toast until golden brown, about 10 minutes. Let cool and then transfer to a bowl and mix in the cheese.
In a medium bowl, whisk the lemon zest and juice, cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in the remaining 1/2 cup oil.
Bring a large pot of salted water to a boil over high heat. Cook the green beans in the boiling water until tender, 4 to 6 minutes; drain well. Toss the beans with the vinaigrette. Taste and adjust the seasoning if necessary. Transfer the beans to a serving platter and sprinkle with the breadcrumbs.
Make ahead: The crumbs can be prepared the morning of the meal and stored in an airtight container at room temperature. The vinaigrette can be made a day ahead and stored in a covered container in the refrigerator.