Green and Yellow String Beans With Almonds and Granny Smiths

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!

• Ready In: 30 mins
• Serves: 6

Ingredients

• 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.