RECIPE: ISO Your Favorite Green Bean Salad Recipes. REC: Green Beans with Onions and Pecans Dijon

RECIPE:
M

maycee

Well-known member
I believe the person I obtained this from mentioned that it was a Fine Cooking magazine recipe. It is yummy.

1 1/2 lbs. green beans

2 tablespoons orange juice (about 1/2 an orange)

1 tablespoon dijon mustard

1 teaspoon brown sugar

2 tablespoons unsalted butter

1 small red onion, very thinly sliced

1/3 cup chopped pecans

1/2 teaspoon or more course salt

freshly ground black pepper

1/2 teaspoon lightly chopped fresh thyme

Cook beans until al dente.

Whisk together the orange juice, sugar and mustard in a small bowl.

Melt the butter over medium heat in a large skillet. Add the red onions and pecans. Toss to coat. Saute over medium heat until onions are slightly caramelized . . .approximately 8 to 10 minutes.

Add green beans, salt, pepper and thyme.

Add the mustard mix, turn heat down to medium low and toss to combine until reheated and the sauce begins to thicken (approximately 1-2 minutes).

 
REC: Cold String Beans In Vinaigrette from Bert Green's "The Store Cookbook"...

Cold String Beans In Vinaigrette

Recipe By :Bert Green

1 1/2 pounds String beans
1 each Red Onion -- finely minced
1 clove garlic -- mashed
1/4 cup fresh basil -- chopped
1/2 teaspoon fresh thyme
1/4 cup fresh parsley -- finely chopped
1 cup The Store Sauce Vinaigrette -- (See Recipe)
1 teaspoon coarse salt
freshly ground pepper -- to taste

1. String and trim beans. Cut into bite-size pieces.

2. Fill a three-quart saucepan with water and bring to a boil. Add Salt. Cook beans al dente. Drain immediately. Do not overcook. Douse in cold running water to retard cooking. Drain when beans are no longer warm.

3. Mix the onion, garlic, and herbs together. Toss in vinaigrette dressing. Salt and pepper to taste. Pour over beans and toss. Serve chilled. Beans taste best when they marinate for about an hour before serving.


The Store Sauce Vinaigrette

1 lemon
1 packet George Washington Brown Bouillon Powder
1 teaspoon Dijon mustard
1 clove garlic -- mashed
1 large shallot -- crushed
2 1/2 cups Salad oil
1/3 cup wine vinegar
1 dash coarse salt
freshly ground pepper -- to taste

1. Squeeze the juice of a lemon into a large mixing bowl. Add the bouillon powder.
2. Stir in the mustard, mashed garlic, and the crushed shallot .
3. Whisk this mixture slightly and pour in the oil, slowly at first, until you have beaten in about 2 1/2 cups and the dressing becomes the consistency of very thick cream.
4. Add wine vinegar to thin slightly, plus pepper and salt. If too vinegary, and more oil. Makes about 1 quart.

 
I LOVE this one: New Potato and Green Bean Salad with Balsamic Vinaigrette

New Potato and Green Bean Salad with
Balsamic Vinaigrette

Dressing:
¼ cup Balsamic vinegar
2 Tbsp. Dijon mustard
2 Tbsp. Fresh lemon juice
1 minced garlic clove
Dash of Worcestershire sauce
½ cup extra virgin olive oil

Salad

1 ½ lbs. Small red-skinned potatoes
¼ lb. Trimmed green beans
1 small red onion, thinly sliced
4 slices cooked bacon, chopped

For dressing:
Whisk first 5 ingredients in medium bowl.
Gradually whisk in oil. Season with pepper.

For Salad:

Steam potatoes until tender. Cool and cut
into bite sized pieces. Cook beans until
crisp-tender, about 5 min. Drain and cut
in half. Combine beans, potatoes, and
onion in large bowl. Add dressing and
bacon and toss to coat. Season with salt
and pepper. Cover and let stand at room
temp. for at least four hours. May be
served hot or at room temperature.

 
New Potato and Gren Bean Salad--origins

This is one of my favorites as well, and it was originally published in the July, 1994 Bon Appetit issue.

 
REC: Green Beans and Fennel Salad

This recipe came from GRS and is attributed to a recipe attached to the fennel.

GREEN BEANS WITH FENNEL

1 lb. green beans, trimmed and cut into 2-3"
lengths
1 fennel bulb, trimmed, halved and thinly
sliced
1/4 cup fresh lemon juice
1/4 cup chopped fresh parsley
1/2 tsp. salt
1/4 tsp. freshly ground black pepper

In a large saucepan bring salted water to a
boil over medium heat. Add the beans and
bring to a second boil. Cook until crisp-
tender. Remove from heat and transfer the
beans to a colander to drain. Rinse under
cold water to stop the cooking. Place beans
in a large bowl. Add the fennel.
Mix the lemon juice and parsley together.
Pour over the beans and toss to coat. Season
with salt and pepper. Makes 4 servings.

NOTE: I sometimes add about 1/2 cup extra
virgin olive oil before tossing. This is
good served either warm or chilled.
NOTE #2: I usually French-cut the beans into very thin strips--a quick blanch to an "al dente" stage leaves the final dish a crunchy cold salad. More often than not I use a lemon garlic vinaigrette and chopped Italian parsley to add more layers of flavor.

 
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