- Prep
- 25 min
- Cook
- 35 min
- Total time
- 60 min
- Yield
- 4-6 servings
- Difficulty
- Medium
- Calories
- 280 kcal
Quick summary
“Lush warm salad with crispy blanched fresh green beans, ripe peach wedges, and slowly caramelized red onion. Wrapped in oregano vinaigrette with serrano pepper, chopped dates, and toasted walnuts.”
What you need to know
- Blanching the green beans in boiling water for 2 minutes followed by ice fixes the bright green color and snappy texture.
- Caramelizing the red onion for 30 minutes over low heat adds deep sweetness without added sugar.
- The chopped dried dates and fresh peaches bring contrasts of sweetness with the spiciness of the serrano pepper.
Ingredients
Main
- grams Fresh green beans
- units Ripe but firm peaches
- unit Large red onion
- cup Walnuts or Pecans
- units Pitted dates
- unit Serrano pepper (or finger chili)
- tablespoons Fresh oregano (leaves)
- cloves Garlic
- cup + 2 tablespoons Extra virgin olive oil
- tablespoons Red wine vinegar (or white balsamic)
- teaspoon Honey or maple syrup (optional)
- taste Sea salt
- taste Freshly ground black pepper
Instructions
Principal
- Start by caramelizing the onion. Slice the red onion thinly and heat 2 tablespoons of olive oil in a large skillet over low heat. Add the onion and cook for 25 to 30 minutes, stirring occasionally, until very soft and golden brown. Set aside.
- While the onion cooks, prepare the green beans. Bring a large pot of salted water to a boil. Add the green beans and cook for 2 minutes. Drain immediately and transfer to a bowl with ice water for a thermal shock, maintaining the color and crunchiness. Drain well and set aside.
- Toast the walnuts in a dry pan over medium heat for 3-5 minutes, stirring frequently, until aromatic. Chop coarsely and set aside. Slice the peaches, chop the dates and the serrano pepper (remove the seeds if you prefer less spicy).
- Prepare the sauce: In a small bowl, finely chop the garlic and fresh oregano leaves. Add the rest of the olive oil (1/4 cup), vinegar, honey (if using), salt, and pepper to taste. Mix well to combine the flavors. Taste and adjust the seasoning as needed.
- To assemble the salad, in a large bowl, combine the blanched green beans, sliced peaches, chopped dates, serrano pepper, and caramelized onion. Pour the sauce over the salad and mix gently to ensure all ingredients are well coated.
- Finish by adding the toasted and chopped walnuts. Serve immediately to enjoy the best texture and freshness. Garnish with a few extra fresh oregano leaves, if desired. It is a dish that shines on any summer table.
Chef's tips
- Dry the green beans very well with a kitchen towel after the ice bath so that the oregano vinaigrette adheres well.
- Use aromatic and ripe but firm-to-the-touch peaches so the segments maintain structure when mixing.
- Toast the nuts in a dry skillet over medium heat for 3 minutes until they release aroma before chopping coarsely.
Variations
- Add thin slices of toasted serrano or parma ham in the skillet for a salty touch.
- Sprinkle fresh crumbled goat cheese or mild blue cheese to contrast with the sweetness of the dates.
- Add fresh pomegranate seeds at the end to add small bursts of citric acidity.
Substitutions
- Regular green beans can be replaced with thin French green beans, wax beans, or fresh asparagus.
- Fresh peaches can be substituted with firm ripe nectarines or thin slices of fresh figs.
- Serrano pepper can be swapped for seeded dedo-de-moça pepper or fresh jalapeño pepper.
How to store
Store in a closed container in the refrigerator for up to 2 days. Keep the toasted nuts in a separate dry jar at room temperature and add only at the time of consumption to preserve the crunchiness.
Can it be frozen?
Freezing is highly discouraged, as blanched green beans and fresh peaches lose their structural water and become mushy when thawed.
What to serve with
Accompanies with elegance roasted pork, grilled loin, herb-roasted chicken breast, or saffron rice.
Frequently asked questions
Can I use canned peaches in syrup?
Not recommended; Canned peaches are excessively sweet and soft, mischaracterizing the acidic and crunchy contrast essential to this summer recipe.
Should the salad be served hot, warm, or cold?
This preparation reaches the best flavor profile when served warm or at room temperature, at which point the aromatic oils of the oregano and olive oil are released.
What is the correct cooking time for the green beans to be crunchy?
Cook in boiling water with abundant salt for only 2 timed minutes and move immediately to a bowl with water and ice to stop internal cooking.
How to caramelize red onion without burning the edges?
Keep the flame on low heat with olive oil and a pinch of salt for 25 to 30 minutes, stirring every 4 minutes; add 1 tablespoon of water if it starts to stick to the bottom.
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