Texas Tech University

Easy-To-Make Side Dishes To Spruce Up Your Holiday Table

Allison Hirth & Jeff Ramazani

November 17, 2017

Thanksgiving

(VIDEO) Hospitality Services Executive Chef Dewey McMurrey shares his recipes for Haricot Vert Salad and Cauliflower Gratin.


Haricot Vert Salad w/ Ricotta, Almonds & Honey Vinaigrette

Ingredients
  • 1 lb haricot verts (French green beans)
  • 2 tbsp rice vinegar
  • 1 tbsp lemon juice (fresh squeezed)
  • 1 tsp lemon zest
  • 1/4 cup extra virgin olive oil
  • 1 tbsp honey
  • 1/4 cup ricotta salata (grated)
  • 1/2 cup almonds
  • salt (to taste)
  • pepper (to taste)
Method
  • Bring a large pot of water to a boil on the stove.
  • Trim the green beans if needed.
  • Get a large bowl or pan with ice water to shock the green beans after blanching.
  • Boil the green beans until tender.
  • Strain and place the green beans in the ice water until they're completely cool.
  • Strain again and allow the green beans to dry or tap them with a towel to dry.
  • Toast the almonds over the stove in a dry pan moving repeatedly to avoid burning.
  • In a mixing bowl, add the lemon juice, rice vinegar, lemon zest and honey.
  • Pour the extra virgin olive oil into the bowl while whisking.
  • Season the vinaigrette with salt and pepper.
  • Add the green beans to the dressing in the bowl and toss well to coat.
  • Grate the cheese into the bowl and toss again.
  • Taste and adjust seasoning if desired.
  • Place in a serving dish and top with the almonds and more cheese if desired.

Cauliflower Gratin

Ingredients
  • 1 head cauliflower
  • 1 cup gruyere (grated)
  • 2 cups heavy cream
  • 1 tbsp shallots (minced)
  • 5 tbsp butter
  • 1/2 cup panko (toasted)
  • salt (to taste)
  • pepper (to taste)
Method
  • Place a pot over medium high heat and melt the butter.
  • When the butter is melted, add the shallots and cook for a minute until aromatic.
  • Add the cream and simmer.
  • Cut or break the cauliflower head into the preferred size florets.
  • Add the cauliflower to the cream and cook together stirring occasionally.
  • Cook until the cauliflower is tender and the cream has thickened to coat the florets.
  • Toast the panko over the stove in a dry pan moving repeatedly to avoid burning.
  • Season with salt and pepper and stir in the gruyere.
  • Taste and adjust seasoning if desired.
  • Top with the toasted panko and serve.

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