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Food

Green Bean Salad

Green Bean Salad

This salad is best served at room temperature, but it should be made at least 1 hour ahead. Remove from the fridge 30 minutes before serving. (Keep refrigerated if preparing more than 2 hours ahead.)

Ingredients


Serves 6

Dressing

  • 1/4 cup plus 2 tbsp lemon juice
  • 1/2 cup extra-virgin olive oil
  • 1 tsp herbs de Provence
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Salad

  • 1/4 cup hazelnuts
  • 1 lb. green beans, washed and trimmed
  • 6 medium white button mushrooms (the firmest and freshest you can find)
  • Small wedge Parmesan cheese
  • 1 to 2 pinches fleur de sel or any finishing salt

 

Directions

  1. To make dressing, whisk together lemon juice, oil, herbs, salt and pepper. Taste and adjust seasoning if necessary. Set aside.
  2. To make salad, toast hazelnuts in a dry frying pan over medium heat until golden, watching so they don’t burn. Remove from heat and let cool. Then, roughly chop.
  3. In a large pot, bring salted water to a boil. Add beans and cook for 3 to 4 minutes, until just tender. Drain and immediately place beans in an ice-water bath. Once cooled, drain beans and pat dry. In a large bowl, toss beans with half of the dressing and arrange on a serving platter.
  4. Using a mandolin or a very sharp knife, slice mushrooms as thinly as possible, then layer on top of beans. Using a vegetable peeler, shave 10 strips of Parmesan on top. Finish with toasted hazelnuts and drizzle with remaining dressing and fleur de sel.

Source

House & Home July 2011

  • Photographer Michael Graydon
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