Cooler weather doesn’t always mean heavy dishes. A bright blood orange and green bean salad takes advantage of the seasonal citrus flavors. The floral flavor profile of Grillo from Sicilia DOC adds just the right amount of vibrance and balance to this well-known Sicilian dish.
- 2 pounds thin green beans
- 6 blood oranges
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- pinch of red pepper flakes
- maple syrup
Add the beans to a large pot of salted boiling water and cook beans until tender and bright green. Drain beans in a colander and transfer to a bowl of ice water to cool. When cool, drain and pat dry with a kitchen towel.
Peel 4 of the oranges, removing all of the white pith. Working over a bowl, cut in between the membranes to release the sections into the bowl. Zest one of the remaining oranges and juice both of them. Transfer the juice to a saucepan and add the vinegar, honey and pepper flakes. Bring to a boil, then simmer over moderate heat until reduced to a syrup, 10 minutes. Season with salt.
Toss the beans, orange sections and a few tablespoons of syrup in a large bowl. Transfer to a serving platter, drizzling with additional syrup and orange zest. Makes 8 servings.