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!
The Fork and Table 