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Green Beans with Frizzled Prosciutto and Gouda: An Irresistible Side Dish

Transform your dinner table with this exquisite Green Bean Recipe featuring Frizzled Prosciutto and Gouda. It’s a quick, effortlessly delicious, and distinctly sophisticated alternative to your usual side dishes.

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Photos Updated: April 2015

Originally posted on June 6, 2008 – As the holidays approach, many of us find ourselves juggling countless tasks, from decorating to gift shopping, often leaving the menu planning until the very last minute. Whether it’s Thanksgiving, Christmas, or any special gathering, finding a unique and delicious side dish that doesn’t demand hours in the kitchen can be a true lifesaver. This green bean recipe, a delightful departure from the heavy, traditional green bean casserole, is precisely that. Offering a fresher, faster, and more vibrant flavor profile, it’s the perfect holiday side dish for those seeking elegance without the fuss. I’m thrilled to re-share this timeless favorite today for all the last-minute planners out there who want to impress their guests with minimal effort.

This recipe isn’t just for holidays; it’s a versatile dish that brightens any weeknight meal and showcases how simple ingredients can create extraordinary flavors. The combination of crisp-tender green beans, salty frizzled prosciutto, and creamy Gouda cheese, all brought together with a bright lemon-shallot vinaigrette, offers a symphony of textures and tastes that will have everyone asking for the recipe. It’s a testament to the idea that some of the best culinary creations are born from simplicity and a touch of serendipity.

From Renovation Chaos to Culinary Creativity: The Story Behind the Recipe

The original inspiration for this dish emerged during a period of significant change and a little chaos. Two years prior to first sharing this recipe, my husband and I embarked on an exciting, albeit daunting, journey: buying our first home. It wasn’t just a house; it was essentially a blank canvas – four walls and a cement floor. The previous owner, an inexperienced investor, had run out of both funds and motivation, leaving us with a colossal project. As a newly married couple, we eagerly embraced the challenge, dedicating months to transforming the space. From installing an entire bathroom to laying down all the flooring, it was an immense undertaking, thankfully made lighter by my incredibly supportive husband who handled much of the manual labor. After several months of tireless work, our house finally became livable, and we joyfully moved out of my in-laws’ basement and into our very own home.

Life after moving in took on a slower pace. Renovating a house from the ground up requires substantial financial investment, so we began tackling projects one at a time. You might wonder why this extensive home renovation story is relevant to a food blog. Well, our current project was none other than the kitchen itself! While I’ll share more details and photos once it’s fully complete, the kitchen had been almost entirely inoperable for the past week. I genuinely feared I wouldn’t be able to prepare a recipe for that week’s installment of my “Cookbook of the Month” series. However, fate intervened when one of my dearest friends planned a visit. Her impending arrival spurred us into action; we hastily organized the kitchen enough for me to whip up a celebratory dinner.

The Quest for Simplicity and a Happy Accident

Under these challenging circumstances, my primary goal was simplicity – a dish that was both easy to prepare and incredibly flavorful. As I leafed through this particular cookbook, I was struck by how many dishes promised both ease and deliciousness. That’s when I stumbled upon this specific green bean recipe. Recalling the fresh green beans I had seen at the grocery store earlier in the week, my menu was set, and a shopping list was meticulously made. Yet, as often happens in the hustle and bustle of life, a slight mix-up occurred. The original recipe explicitly called for Gruyere cheese, but somehow, Gouda found its way into my shopping basket instead.

Initially, I worried about the substitution, but all was certainly not lost! The Gouda proved to be an absolutely splendid replacement in this green bean recipe, imparting a delightful creaminess and a slightly sweet, nutty flavor that complemented the other ingredients beautifully. This happy accident taught me a valuable lesson about culinary flexibility and the joy of unexpected discoveries. The dish turned out not just “fine,” but truly excellent, surpassing my expectations and solidifying its place as a favorite. If this green bean recipe is any indication of the quality of the other recipes within that cookbook, then I simply cannot wait to explore its pages further and bring more delightful dishes to my kitchen and to you!

Why This Green Bean Recipe Stands Out

This recipe isn’t just good; it’s a game-changer for anyone looking to elevate their vegetable side dishes. Here’s why:

Fresh and Vibrant: Unlike canned green beans often found in casseroles, this recipe champions fresh green beans, blanched to a perfect crisp-tender texture that retains their natural sweetness and bright color.
Bold Flavors: The combination of salty, crispy frizzled prosciutto, the mild, creamy, slightly sweet Gouda, and the tangy lemon-shallot vinaigrette creates a dynamic flavor profile that’s both comforting and exciting.
Quick and Easy: With only 15 minutes of total time, this dish is perfect for busy weeknights or when you need an elegant side dish without spending hours in the kitchen.
Elegant Presentation: The vibrant colors and distinct textures make this dish visually appealing, making it ideal for entertaining and holiday tables.
Versatile: While perfect for holidays like Thanksgiving or Christmas, it’s equally at home as a sophisticated accompaniment to roasted chicken, grilled fish, or a simple steak.

Green Beans with Frizzled Prosciutto and Gouda

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Author: Deborah Harroun

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: 8 servings

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Fresh green beans are dressed up with prosciutto and gouda for a delicious side dish.

Ingredients

▢ 3 tablespoons lemon juice
▢ 1 tablespoon white wine vinegar
▢ 2 tablespoons minced shallot
▢ salt and pepper as needed
▢ 7 tablespoons extra-virgin olive oil divided
▢ 1 lb. green beans ends trimmed
▢ ¼ lb. prosciutto thinly sliced
▢ ¼ lb. Gouda cheese cut into sticks

Instructions

In a large bowl, combine the lemon juice, white wine vinegar, and minced shallot. Season generously with salt and freshly ground black pepper to taste. Gradually whisk in 6 tablespoons of the extra-virgin olive oil until well emulsified. Set this vibrant dressing aside.
Prepare an ice bath in a separate large bowl. This critical step will stop the green beans from overcooking and preserve their bright green color and crisp texture.
Bring a large pot of generously salted water to a rolling boil. Add the trimmed green beans and cook for approximately 3 minutes, or until they are vibrantly green and just tender-crisp. Immediately drain the green beans and plunge them into the prepared ice bath. Let them cool completely for a few minutes, then drain thoroughly.
Transfer the blanched green beans to the bowl containing the lemon-shallot dressing. Toss gently to ensure all the beans are evenly coated. Allow the green beans to marinate in the dressing for at least 10 minutes to absorb the flavors, enhancing their taste.
While the green beans are marinating, heat the remaining 1 tablespoon of olive oil in a sauté pan over medium-high heat. Add the thinly sliced prosciutto and cook, stirring occasionally, until it becomes wonderfully crispy and “frizzled” (about 2 minutes). Remove from heat and set aside.
Add the crispy frizzled prosciutto and the Gouda cheese sticks to the marinated green beans. Toss everything together gently until well combined. Taste and adjust seasoning with additional salt and pepper if needed, considering the saltiness of the prosciutto.
Serve this delectable green bean dish at room temperature for the best flavor and texture experience.

Recipe Notes:

Adapted from Vegetables: Recipes and Techniques from the World’s Premier Culinary College.
For best results, use high-quality, fresh green beans. Look for vibrant green, firm beans with no blemishes.
While Gouda was a happy accident, Gruyere or even a good quality Parmesan would also be delicious in this recipe, offering different flavor nuances.
If you don’t have shallots, finely minced red onion can be used as a substitute, though it will have a slightly stronger flavor.
The dish can be prepared a few hours in advance and kept at room temperature, allowing the flavors to meld even further.

Enhancing Your Culinary Repertoire

This Green Bean Recipe with Frizzled Prosciutto and Gouda is more than just a side dish; it’s an invitation to explore simple yet sophisticated cooking. It shows how fresh, high-quality ingredients, when thoughtfully combined, can create a memorable experience. The tang of lemon, the aromatic shallots, the saltiness of prosciutto, the creaminess of Gouda, and the crisp bite of perfectly cooked green beans all come together in perfect harmony. It’s a testament to the fact that you don’t need complex techniques or exotic ingredients to create something truly special.

Whether you’re a seasoned chef or a home cook looking to add a touch of gourmet flair to your meals, this recipe offers an accessible pathway. Its ease of preparation makes it ideal for busy weeknights, while its impressive flavors and elegant presentation make it worthy of any special occasion. Forget the heavy, cream-laden casseroles of yesteryear; this vibrant, fresh, and utterly delicious green bean dish is here to revolutionize your side dish game. Give it a try, and you might just find your new favorite way to enjoy green beans!

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