Fresh green beans are stir-fried until blistered, then tossed with tangy pickled shallots and topped with crunchy, salty breadcrumbs
Ingredients
1 small shallot
2 tablespoons sherry vinegar
1 teaspoon kosher salt, divided
1 ciabatta roll or 2 (1/2-inch thick) slices country bread (about 2 ounces)
4 tablespoons olive oil, divided
1 pound green beans
Freshly ground black pepper
Instructions
Peel, then thinly slice 1 small shallot into rings. Place in a small bowl and add 2 tablespoons sherry vinegar and 1/4 teaspoon of the kosher salt. Gently scrunch the shallot with your fingers, separating the rings.
Tear 1 ciabatta roll or 2 (1/2-inch thick) slices bread into rough 1-inch pieces (about 1 heaping cup) and place in a food processor fitted with the blade attachment. Process until coarsely ground, with no pieces larger than 1/4 inch.
Heat 2 tablespoons of the olive oil In a large skillet over medium-high heat until shimmering. Add the breadcrumbs and stir to coat in the oil. Season with 1/4 teaspoon of the kosher salt and continue to cook, stirring occasionally, until dark golden brown and toasted, 6 to 8 minutes. Meanwhile, trim away the stem ends of 1 pound green beans.
Transfer the toasted breadcrumbs to a small bowl. Wipe out the skillet, then heat the remaining 2 tablespoons olive oil in the pan over high heat until shimmering. Add the green beans, season with the remaining 1/2 teaspoon kosher salt, and cook, tossing occasionally with tongs, until tender and browned in spots, 7 to 9 minutes.
Transfer the green beans to a large bowl. Use a fork to transfer the pickled shallots into the bowl, pour in about half of the vinegar, and toss to combine. Taste and season with more vinegar as needed. Serve immediately, topped with the crispy breadcrumbs and freshly ground black pepper.
