Green and Yellow String Beans With Almonds and Granny Smiths

Cookgirl's Note:

Using two colors of string beans; two types of vinaigrette recipes are provided as well for you to choose for this salad. From www.worldwidegourmet.com. Look for fresh green and yellow beans at farmers' markets!

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

Salad

• 10 ounces green beans
• 10 ounces yellow wax beans
• 2 granny smith apples
• 1/2 cup walla walla onion, cut into crescents (my addition) (optional)
• 1/3 cup sliced almonds, toasted
• mache or boston lettuce
• Belgian endive

Vinaigrette Number 1

• 1/2 cup grapeseed oil
• 1 lemon, juice of
• 1 teaspoon grated fresh ginger
• salt
• pepper

Vinaigrette Number 2

• 4 tablespoons lemon juice
• 1/3 cup grapeseed oil
• 1 tablespoon sesame oil
• 2 tablespoons rice vinegar (either regular or seasoned)
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar

Directions:

1. In a non-reactive bowl, combine the vinaigrette ingredients of your choice and whisk well. Best prepared 1 hour in advance.
2. In a clean, dry cast iron skillet, lightly toast the almond slices and allow to cool.
3. Cut the tips off both ends of the string beans; cook beans uncovered in boiling lightly salted water until crisp-tender.
4. Once the beans are cooked, drain and immerse immediately in cold water to halt the cooking process. Drain again. Set aside.
5. Peel the apples; seed, core and cut into strips.
6. Combine the vinaigrette, beans, apples, (onions if using) and almonds in a non-reactive salad bowl. Chill until ready to serve.
7. If desired, the salad can be served on a bed of mache or Belgian endive.