Chef Harrison’s Green Beans Gorgonzola

Posted by Kit Henshaw on 07/26, 2011 at 09:54 AM

Chef Harrison’s Green Beans Gorgonzola

Green Beans. Courtesy Harrison's.

Eleven years ago, former Farmer Mark from Tait Farm had a bumper crop of freshly grown green beans and showed up at our back door with several large boxes of them. Chef Harrison created this recipe and officially and deliciously launched our local foods menu.

Over the years, Harrison’s Green Beans Gorgonzola has become a seasonal summer favorite. It is easy to make at home and is a great recipe for those beautiful farmers market green beans this summer. Enjoy!


1 lb green beans
1/2 cup Gorgonzola cheese, crumbled
1 cup walnuts, whole
1 cup rice wine vinegar
1/4 cup canola oil
1/4 cup sugar
1 tsp salt and pepper, to taste


Blanch the green beans** and in a small bow combine vinegar, oil, salt and pepper; whisk until fully blended. Place cooled green beans, Gorgonzola crumbles, and whole walnuts (which may break apart) in a bowl. Toss with the dressing, and Voila! Delicious, colorful, and good for you, too.

**Blanching Fresh Green Beans: Rinse green beans and snap off ends. Make sure all of the pieces are similar in length so they cook evenly. For about 1 lb of green beans, bring 1 gallon (16 cups) of water to a boil. Add one tablespoon of salt. Plunge green beans into boiling water. Let boil for at least 3 minutes. Depending on the size of the green beans, this should take 3-5 minutes. Check for doneness. Immediately drain green beans in a colander and plunge them into ice-cold water to bring the temperature down. Drain/dry the beans well before using. A good rule of thumb is the beans should spend as much time in the cold water as in the hot.

Tags: summer | recipe | greenbeans |

{name} Author: Kit Henshaw

Bio: Local Food Devotee l Owner, Business Manager, Forager for Harrison's Wine Grill & Catering


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