Green Bean Salad
Ingredients
- 4 cups ice cubes
- 4 tbsp extra-virgin olive oil
- 1 1/2 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 2 tbsp shallot – finely minced
- 3/4 tsp kosher salt
- 1/4 tsp black pepper – freshly ground
- 1/4 cups fresh parsley – finely chopped (~0.5 n/a parsleys)
- 1 tbsp fresh tarragon – finely chopped
- 1 pounds green beans – trimmed
Instructions
1. Prepare an ice bath by filling a large bowl with ice cubes and cold water; set aside.
2. In a large mixing bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, shallot, kosher salt, and black pepper until emulsified. Stir in the fresh parsley and fresh tarragon.
3. Bring a large pot of water to a rolling boil. Add the green beans and cook until bright green and crisp-tender, 3–5 minutes.
4. Drain immediately and transfer to the ice bath to stop the cooking, 1–2 minutes. Drain well and pat dry with towels so the dressing clings.
5. Add the cooled beans to the bowl with the vinaigrette and toss to coat evenly. Let stand 5–10 minutes to absorb flavors, then serve at room temperature or lightly chilled.
Green Bean Salad highlights crisp-tender beans dressed in a sharp, aromatic vinaigrette. The flavors balance bright acidity with gentle heat from mustard and the sweetness of shallots, while tender herbs add freshness. Its appeal lies in clean textures and a light, satisfying profile that pairs well with rich mains or stands alone for a simple lunch.
Often associated with French bistro cooking as salade de haricots verts, this preparation evolved around careful blanching and a shallot–Dijon vinaigrette. Haricots verts (thin green beans) are prized for their delicate snap and fast cooking. Over time, the salad traveled widely, inspiring variations across Europe and North America, yet the core technique of blanching, shocking, and tossing with a mustardy vinaigrette remains a hallmark.