Green Bean Salad

Green Bean Salad

Holy garlicky, buttery, tangy goodness in my mouth! This recipe from the “Encyclopedia of Vegetables and Vegetarian Cooking” cookbook just about killed me…in a good way. Honestly, I didn’t expect this green bean salad to be this good. I thought it would be tasty but nothing to write home about. Man was I wrong! Adding a little bit more butter to this recipe was also a great idea as it made the bread crumbs extra garlic-buttery. This was great served just slightly warm. This would be good served alongside rice or maybe just a turkey sandwich. The recipe below is for the full recipe. I cut it in half because I didn’t want that much of it laying around (big mistake…this stuff is great). One tip I would have if you’re going to make a half-batch of this stuff is to mix it in a tupperware bowl with a lid. It makes it really easy to snap on the lid and toss to coat the green beans with the dressing.

Green Bean Salad
1 pound green beans
1 tablespoon olive oil
1 oz. butter
1/2 garlic clove, crushed
2 pieces fresh wheat bread crumbs
1 tablespoon chopped parsley
1 egg, hard-boiled and finely chopped

For the dressing:
2 tablespoons olive oil
2 tablespoons sunflower oil
2 teaspoons red wine vinegar
1/2 garlic clove, crushed
1/4 teaspoon Dijon mustard
pinch of sugar
pinch of salt

1. Trim the green beans and cook in boiling salted water 5-6 minutes until tender.
2. Drain the beans and refresh them under cold running water and place in a serving bowl.
3. Make the salad dressing by blending the oils, vinegar, garlic, mustard, sugar and salt thoroughly together. Pour over the beans and toss to mix.
4. Heat the oil and butter in a frying pan and fry the garlic for 1 minute.
5. Stir in the bread crumbs and fry over moderate heat for about 3-4 minutes or till golden brown, stirring frequently.
6. Remove the pan from the heat and stir in the parsley and then the egg.
7. Sprinkle the breadcrumb mixture over the green beans.
8. Serve warm or at room temperature.

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3 thoughts on “Green Bean Salad

  1. Pingback: Easy Pear Tart « A Poet in the Kitchen

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