We’ve had a long standing love affair with green beans and all their cousins here on WGC for ages! (hello that spicy garlic green bean thanksgiving situation is EVERYTHING – as is the new one in my last book!) And today we’re adding another incredible green bean inspired side dish to the table… Adam’s Green Bean Salad!
I can’t remember the first time Adam made this for me but I do remember calling him immediately afterwards and saying something along the lines of – THAT WAS INSANE… CAN WE PUT IT ON THE BLOG. It’s a perfect green bean salad that can be served chilled or at room temp, or warm! It has a walnut mustard vinaigrette on top that is so good I can promise, you’ll be licking your plate clean. The cheese and herbs on top just put everything over the edge. The minute you start to see fresh beans (green beans, haricot verts, romanos etc) at your market… snag them and make this!! You’ll be a quick convert!
And you’ll see in the recipe – any member of the green bean family will work here. The only thing you’ll need to adjust is how long you’re blanching them for. Anything on the larger side goes for 3 minutes. A skinny little Haricot Vert on the other hand really just needs 60-90 seconds! Okay – have at it! You’ll be obsessed!
Adam’s Green Bean Salad
For the Vinaigrette
- 2 tablespoons red wine vinegar
- 1 tablespoons lemon juice
- 4 tablespoons olive oil
- 1 tablespoon whole grain mustard
- 1 clove garlic, minced
- 1 shallot, minced
- 1 teaspoon honey
- pinch of red pepper flakes
- Kosher salt and freshly cracked black pepper
- Parsley, Chives and Parmesan to garnish
For the Beans
- 2 pounds Romano beans, ends trimmed (or green beans or a mixture of both)
- Kosher salt and freshly cracked black pepper to taste
- 3/4 cup chopped walnuts (freshly roasted or toasted)
- Make the vinaigrette by combining all the ingredients into a jar with a lid and shake to combine, or whisk in a bowl. Add in 1/2 cup walnuts and set aside.
- Bring a large pot of water to a boil over high heat. Fill a large bowl with ice water and set aside. Once the water is boiling blanch the beans in the water, 3 minutes for larger beans, 1 minute for smaller thinner beans, and then quickly transfer to the bowl with the ice water to stop the cooking.
- Heat a large cast iron skillet over high heat. Drain and dry the blanched beans. Working in batches, char the beans in the hot skillet. No oil needed. Turning often to char evenly.
- Remove the beans to a large bowl and toss in the vinaigrette. Serve topped with remaining 1/4 cup chopped walnuts, fresh parsley, chives, shaved parmesan and lots of salt and pepper