It’s green bean season! This salad recipe makes good use of fresh homegrown or local green beans. It can be prepared ahead of time, making it perfect for potlucks, entertaining, or when you want a side dish all ready to pull out of the refrigerator at dinnertime. The mustard vinaigrette is made sweeter with the use of fig balsamic vinaigrette.
When trimming your green beans, you can make shorter work of it by lining up a few and removing both ends with a large knife. If you snap them by hand, it’s fine to take off only the stem end and leave the tip—this method is quicker, and they might be fancier with the “tails.”
Savory fig balsamic vinegar, used in the dressing, is a condiment I like to have on hand to dress dark leafy greens or when I want sweeter dressing. For a quick vinaigrette for any salad, whisk one part vinegar to two parts olive oil; add herbs and salt to taste.
|Green Bean-Almond Salad with Fig-Mustard Vinaigrette|| |
- Salt, 1 tablespoon plus 1/4 teaspoon
- 1 1/2 pounds green beans, trimmed
- 1 tablespoon Dijon mustard
- 2 tablespoons fig balsamic vinegar
- 3 tablespoons olive oil
- Pepper to taste (optional)
- 1/2 cup sliced almonds, toasted (300°F for 10 to 15 minutes)
- Fill a 5- to 10-quart pot two-thirds to three-fourths full of water. Add 1 tablespoon salt and bring to a full boil.
- Add the green beans and boil until tender, 6 to 8 minutes. Immediately drain beans and place in a bowl of cold water. Drain again when completely cool, and place in a mixing bowl.
- Whisk together the mustard, vinegar, oil, 1/4 teaspoon salt, and optional pepper to taste. Add to the green beans and toss gently. Transfer to serving bowl.
- Refrigerate up to 4 hours, and remove from refrigerator about 30 minutes before serving, to bring to room temperature. Sprinkle with almonds just before serving.
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