SIMPLE GREEN BEAN SALAD WITH LEMON DRESSING

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 INGREDIENTS: 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.

GREEN BEAN AND RADISH SALAD WITH LEMON VINAIGRETTE

My hubby doesn't eat his veggies, and this is something that bothers me. I've told him repeatedly that veggies are good for him and he should eat more of them. His answer is that he eats plenty of veggies: corn, potatoes and tomatoes. So, when he told me that he won't eat green beans hot, but he does love them as a salad, I went right to it. This salad has evolved from just green beans with oil and vinegar, to its present state. This has become one of our fave salads for summertime because it's cool, refreshing and the flavors go together perfectly. And he's actually eating something green.

Green Bean and Radish Salad with Lemon Vinaigrette

Source: Judy's Kitchen

Rating: 10 out of 10

INGREDIENTS:

Whole green beans (allow about a small handful per person), rinsed, ends cut or snapped

Sea salt to taste

Radishes (allow 4-5 per person), scrubbed, ends cut, thinly sliced

Green onions (allow 2 per person), sliced

Barely cover beans with cool water in appropriate size pot. Salt to taste. (Sometimes I cook the beans in chicken broth, if there happens to be some hanging out in the fridge.) Bring to boil over high heat; cover, reduce heat to simmer. Simmer about 5 minutes, or till beans are still crisp-tender. Drain; pour beans into bowl; cover; refrigerate. When beans are thoroughly chilled, add radishes and green onions. Toss with vinaigrette and serve immediately.

Lemon Vinaigrette: 1/4 cup lemon juice

1 tsp. finely grated lemon zest

1/2 tsp. Grey Poupon mustard

2 tsp. honey

1 medium garlic clove, finely grated

1 tsp. sea salt

1/4 tsp. black pepper

1/2 cup extra-virgin olive oil

Combine all ingredients in a jar; seal with lid; shake till emulsified. Taste to adjust seasonings, adding more salt if needed.

OLD-THYME GREEN BEANS

Want to add a little flavor to your green beans? Try this recipe for fresh or frozen. If you're not a fan of thyme (like my hubby, Guy), don't worry. When you put sprigs of thyme in the pot, you'll only get a mild thyme flavor. Remove the sprigs when the beans are done.

Old-Thyme Green Beans
1 Tbsp. extra-virgin olive oil
½ cup chopped sweet onion
1 tsp. chopped fresh garlic (optional)
½ lb. fresh or frozen cut green beans
1/4 cup low-sodium chicken broth
½ tsp. sea salt
3 fresh thyme sprigs
optional: 1 Tbsp. chopped fresh parsley and 1 tsp. fresh lemon juice

In 2-quart heavy pot, sweat the onions (and garlic, if using) in the oil over medium heat, about 3-4 minutes. Add the beans, broth, salt and thyme sprigs. Up the heat; bring broth to a boil. Cover pot and reduce heat to simmer. Cook beans 5-7 minutes, or till they’re done the way you like them. Before serving, remove the thyme stems. These are great as is, but if you want to bring them over the top, sprinkle the beans with the parsley and lemon juice.
Yield: 2-3 servings