TIP OF THE DAY: Favorite Green Bean Salad With Dijon Vinaigrette
[1] (photo courtesy Keys To The Cucina). [2] Green beans with petite potatoes and basil (photo courtesy Kqed.org). [3] Petite potatoes, grown in Idaho, are the size of a cherry tomato (photo courtesy Potato Goodness).[4] Check farmers markets for specialty green beans, and pull together a rainbow of colors (photo courtesy The Pines | Brooklyn). |
For the big weekend, you may be making potato salad, macaroni salad or cole slaw. We’d like to suggest a substitute: a delicious, crunchy and good-for-you green bean salad. As a constantly-dieting college student, it was one of the first recipes we perfected (perfection meaning exactly what we like). Over the years we’ve tried different dressings we enjoy on other salads—herb vinaigrette; balsamic, lemon or lime vinaigrette; yogurt dressing—but we still return to our original Dijon vinaigrette—and anchovies. Ideally this salad should be made with haricots vets, the thin French green beans; but they tend to be pricey. So use whatever you find. We like to go to the farmers market for mixed beans in green, purple and yellow (photo #4). We also spring for Idaho petite potatoes (sometimes called marble or pearl), bite-sized cuties that are have even more flavor than standard sizes (photo #3). If your crowd loves anchovies, top the salad with them. Otherwise, set the anchovies or tuna next to the platter so people can help themselves. You can make this recipe four hours ahead or overnight, for the flavors to blend. Ingredients For 8 Side Servings 1. COOK the potatoes in a large pot of salted water until fork-tender but not overly soft (remember that the potatoes will continue to cook a bit from their internal heat). Drain and set aside to cool. 2. COOK the beans in large pot of rapidly boiling salted water to al dente crisp. Rinse with cold water to stop the cooking, drain and transfer to bowl. If you use larger potatoes, cut them in half after they’re cool. 3. COMBINE all the salad ingredients in a large bowl and make the vinaigrette: Add the garlic to the olive oil, then whisk in the mustard, followed by the vinegar. Season to taste. Taste the salad right before you serve it and adjust seasonings if desired. |
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4. REFRIGERATE, covered. Bring to room temperature 2 hours before serving. 5. PLATE. We like to serve this on a platter or large serving plate, rather than in a bowl. Mound the salad in the center of the platter, and rim the perimeter with the sliced eggs and tomatoes. If using anchovies, place them on top of the salad or on a separate small plate. |
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RECIPE: YOGURT-MINT DRESSING You can make this up to 3 days in advance, and store tightly covered in the fridge. Ingredients 1. PLACE the yogurt in a medium jar or a bowl with a lid. Add the lemon juice and shake or whisk to combine. Add the garlic and stir or whisk. 2. CHIFFONADE the mint leaves: Stack them, then roll them lengthwise into a tight bundle. Cut the bundle crosswise with a sharp knife. For a dressing, cut the strips in quarters or thirds. 3. SEPARATE the pieces with your fingers (we pick them up and drop them a few times). Then stir the mint into the dressing. |
With a yogurt dressing instead (photo courtesy Good Eggs | SF). |
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4. ADD salt and pepper to taste, and add more lemon juice or olive oil to thin the dressing to taste. You can do the thinning just before serving if you prefer. 5. SHAKE or stir thoroughly before serving. |
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