Here’s a healthy and delicious salad for the holiday weekend to mix up the cast of usual salad characters. The fresh herbs with a mustard and white wine vinaigrette add a nice freshness to the green beans.
1 1/2 lbs green beans, ends off and cut in half
2 large shallots, thinly sliced
1 tsp fresh thyme, finely chopped
1 Tbs freshly chopped chives
1 Tbs freshly chopped dill
1 clove garlic, minced
1/4 cup white wine vinegar
3/4 cup extra virgin olive oil
2 tsp dijon mustard
1 Tbs + 1 tsp sea salt
1 tsp freshly ground pepper
- To start you will need to blanch the green beans. In a large saucepan bring water and 1 Tsp salt to a boil.
- Add the trimmed green beans to the boiling water, let boil for 3 to 4 minutes. They should be firm but tender. I like to taste one to make sure it’s cooked the way I like them.
- Once they are cooked to your liking, drain and run under cold water. Set aside.
- Whisk together the remaining ingredients. Add the dressing to the beans and toss until the beans are well coated.
Serve at room temperature.
Peace and good eats my friends!
