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FOOD FUN: Green Bean Wreath

Deck the halls with…green beans!

You can serve this green bean wreath in several ways:

  • Crudités, with raw or blanched fresh green beans and a bowl of dip in the center.
  • Salad, raw or blanched, tossed in vinaigrette.
  • Steamed, and tossed with salted butter and fresh herbs (basil, dill, parsley).
  •  
    RECIPE: GREEN BEAN SALAD

    Choose the smaller beans: They’ll be sweeter and more tender. Long, thicker beans have been left on the vine too long, and can be tough and tasteless.

    Fresh green beans should be tender enough to eat raw, and should have a crisp snap when you break them apart. If they’re rubbery and bend, pass them by.

    Depending on the other sides, plan for 4-8 servings per pound of beans.

    Ingredients

  • Green beans, trimmed and blanched or lightly steamed
  • Red onion, small dice
  • Dijon vinaigrette
  • Grape or cherry tomatoes, halved (red or mixed colors)
  • Fresh basil leaves, shredded (chiffonade) or other herb, chopped
  • Optional: anchovies, halved in a mustard vinaigrette, garnished with quartered hard-boiled eggs.
  • Garnish: large red bell peppers for the “bow”
  •  
    For The Vinaigrette

  • Olive oil and wine vinegar in a 3:1 proportion
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  •   Green Bean Wreath

    Green Bean Salad
    [1] Green bean and bell peppers crudités wreath from Between The Bread | NYC. [2] Re-arrange this green bean salad into a salad wreath (photo courtesy Keys To The Cucina).

     
    Preparation

    1. MAKE the vinaigrette. Toss the green beans and onion with the vinaigrette and refrigerate in a covered bowl to let the flavors meld.

    2. CUT the bell peppers into even strips. Wrap and refrigerate until ready to serve. Then…

    3. DRAIN and mound the beans onto a serving plate in the shape of a wreath. Decorate the wreath with the tomatoes and anchovies and sprinkle with the herbs. Arrange the “bow” at the top or bottom.
      




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