Thursday, April 19, 2012


Simple green bean salad (2)
Tired of the same old green bean casserole with cream of mushroom soup and French-fried onions?  Here’s a green bean salad from Aida Mollenkamp that’s loaded with complex flavors that complement the green beans without overpowering them.  Served at room temperature, this salad is perfect for year-round entertaining.  The recipe yields just enough dressing with a balance of saltiness and umami flavors.  I promise you will love this, as I did. 
Simple Green Bean Salad with Lemon Dressing
Adapted from Aida Mollenkamp
Rating:  9.5 out of 10

1-1/2 lb. green beans, trimmed and rinsed
1-1/2 Tbsp. extra-virgin olive oil
1 Tbsp. freshly squeezed lemon juice
1-1/2 tsp. lightly packed lemon zest
1 tsp. rinsed and minced cured anchovies
1/4 tsp. fine sea salt (or Diamond kosher salt)
1/8 tsp. black pepper
1 medium shallot, thinly sliced
1/2 cup thinly sliced cured, pitted, black olives
3 Tbsp. finely chopped flat-leaf Italian parsley

Bring a medium pot of water and 1 tsp. salt to a boil over high heat.  Prepare a water bath by filling a bowl halfway with ice water.  Once water boils, add beans.  Cook till water returns to a boil, about 4 minutes.  Cover pot, turn heat off.  Let beans cook using residual heat for another 5-6 minutes, till tender but still bright green.  Drain beans and place in ice water bath until cool.  Drain again, shaking off excess water.  (I like to place the drained beans on several thicknesses of paper towels to get them good and dry.)

In a medium nonreactive bowl, thoroughly mix oil, juice, zest and anchovies; season with the salt and pepper.  Add the cooled, drained beans and remaining ingredients (shallot, olives and parsley).  Toss to mix well; taste to adjust seasonings, adding more salt and pepper if needed.  Salad can be served immediately, though flavor improves as it sits. 
Yield:  about 6-8 servings (1/4 lb. of beans or less per person)

*If you can’t find pitted olives, consider buying them with pits and pitting them yourself, as I did.  It doesn’t take that long, and you have to cut them up anyway.


Food, Fun and Life in the Charente said...

Mmmmmm this sounds perfect to me, now we just need the weather to warm up so we eat more salads! Diane

Sam @ My Carolina Kitchen said...

This is one of my favorite ways to serve green beans. Love that you've used lemon zest and black olives. Yum.

Lynda said...

This looks so fresh and good Judy; I'm bookmaking this one. Can't have too many fresh salad recipes!

Jersey Girl Cooks said...

I prefer this in the summer over a heavy casserole any day! Great salad.