Summer Green Bean Salad
photo by FLKeysJen
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1⁄2 cup pine nuts
- 2 lbs green beans
- 6 tablespoons olive oil, divided
- 8 large shallots, thinly sliced
- 5 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 3 spring onions, finely chopped
- 1⁄4 cup fresh dill, finely chopped
- 1 tablespoon lemon, zest of, coarsely grated
directions
- Spread the pine nuts in a dry, heavy skillet.
- Toast over medium heat, shaking the pan, until golden, about 5 minutes.
- Bring a large pot of salted water to the boil.
- Add the beans and cook over medium-high heat until tender, about 8 minutes.
- Drain and refresh under cold water; drain.
- In a medium pan, heat 2 tblsps of the oil.
- Add the shallots and cook over medium heat, stirring often, until caramelized, about 6-8 minutes.
- Add the vinegar and reduce by half, 1 to 2 minutes.
- Scrape the contents of the pan into a large bowl.
- Whisk in the mustard and the remaining 4 tblsps of olive oil.
- Add the green beans, scallions, dill and lemon zest and toss.
- Season with salt and pepper.
- The salad can be made up to 3 hours ahead.
- Keep covered at room temperature.
- Sprinkle with toasted pine nuts and serve.
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Reviews
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If I could, I'd give this ten stars. The carmelization of the shallots and then the vinegar reduction is simply brilliant! Because of what I had on hand, I used sherry vinegar and cilantro instead of dill and served my lovely beans (from the organic farm) over baby greens and herbs. Fantastic! I will be making this over and over again.
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Tweaks
-
If I could, I'd give this ten stars. The carmelization of the shallots and then the vinegar reduction is simply brilliant! Because of what I had on hand, I used sherry vinegar and cilantro instead of dill and served my lovely beans (from the organic farm) over baby greens and herbs. Fantastic! I will be making this over and over again.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.