Summer Beans w/Fennel, Orange + Coriander Sofrito, Radicchio + Goat Cheese Vinaigrette

Name: Summer Beans w/Fennel, Orange + Coriander Sofrito, Radicchio + Goat Cheese Vinaigrette
Ingredients: 1 recipe Goat Cheese Vinaigrette; 1 head radicchio or endive (about 4 oz [120 g]), cut into 2 in [5 cm] wide petals; 1 head radicchio or endive (about 4 oz [120 g]), cut into 2 in [5 cm] wide petals; 1 lb [450 g] medium beans, such as Jacob’s cattle, tongue of fire, or scarlet runner; 1 lb [450 g] medium beans, such as Jacob’s cattle, tongue of fire, or scarlet runner; 1 lb [450 g] medium beans, such as Jacob’s cattle, tongue of fire, or scarlet runner; 1 lb [450 g] medium beans, such as Jacob’s cattle, tongue of fire, or scarlet runner; ¼ cup [60 ml] white wine; 1 orange (about 3 oz [90 ml]), zest and juice; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 head fennel (about 1 lb [450 g]), diced; 2 tsp coriander seed; 1 onion (about 8 oz [225 g]), diced; ½ cup [125 ml] olive oil

Preparation info

Difficulty
Medium

Appears in

Grist

By Abra Berens

Published 2021

About

Ingredients

½ cup [125 ml] olive oil
2 tsp coriander seed

Main course
Garnish
Vegetarian
Summer
Gluten-free

Method

In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the coriander seed and fry briefly to bloom the flavor, 30 seconds to 1 minute. Add the onion and fennel with a big pinch of salt and fry until they are just starting to brown, about 4 minutes. Add the orange zest and juice and white wine to deglaze the pan and cook until the liquid</