Summer Green Bean Salad

Recipe by evelynathens
READY IN: 40mins




  • 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.