Salade de haricots verts – French-style green bean salad Recipe
Crisp green beans in a light mustard, garlic and herb dressing are a popular side dish in France. They’re often served alongside roasted meat or fish instead of a classic leafy salad. The flavors are a bit like a potato salad with vinaigrette, just in a lighter, veggie-forward version.
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
4
Ingredients
- green beans green, fresh or frozen - 500 g
- salt for cooking the beans - 1 teaspoon
- olive oil from olives - 3 tablespoon
- vinegar white or red wine vinegar - 1.5 tablespoon
- mustard Dijon - 1 teaspoon
- garlic finely chopped or pressed - 1 clove
- shallot small, finely chopped; can be replaced with onion - 1 piece
- parsley flat-leaf, chopped - 2 tablespoon
- walnuts roughly chopped, optional - 30 g
- pepper to taste
- salt for seasoning the dressing
Main Ingredient:
green beans
Preparation
- If using fresh green beans, trim the ends and remove any strings. If using frozen beans, take them out of the packet without thawing.
- Bring a large pot of water to a boil with 1 teaspoon of salt. Add the beans and cook for 4–6 minutes, until tender but still slightly crisp. Do not overcook.
- Drain the beans and immediately rinse with cold water or briefly plunge them into a bowl of ice water to stop the cooking and preserve their green color. Drain very well.
- Finely chop the shallot. Peel the garlic and finely chop it or press it through a garlic press.
- In a small bowl, mix together the olive oil, vinegar, mustard, garlic, a pinch of salt and pepper. Stir until the dressing is smooth and slightly thickened.
- Transfer the beans to a large bowl, add the shallot and chopped parsley.
- Pour the dressing over everything and gently toss so the beans are evenly coated.
- Finally, sprinkle the salad with the chopped walnuts. Taste and, if needed, season with a little more salt or pepper. Serve slightly warm or at room temperature.
Storage
In fridge:
2 days
Freezing:
No
Sałatkę przechowuj w szczelnym pojemniku w lodówce. Przed podaniem wyjmij na 15–20 minut, żeby się ogrzała do temperatury pokojowej i delikatnie wymieszaj.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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