Appetizer & Quick Bite Ideas Cooking Easy Dinners & Sides Recipes Side Dish Recipe Ideas
When A Side Dish Married A Salad! Green Bean Salad
Not every salad has to involve lettuce! We love this gorgeous Green Bean Salad with toasted almonds, smokey Gouda and capers in a zesty vinaigrette. Delicious!
We love salads! Love them! But what if you could have a salad & a side dish rolled into one…. swanky enough to serve on special occasions…. yet easy… and a total crowd pleaser? How many things did we just tackle all at once? Like a ka-gillion! WooHoo!
Our Green Bean Salad takes crisp blanched green beans, tosses them with delicious additions like capers, toasted almonds, fried shallots, and smoky Gouda in a light and flavorful vinaigrette. It’s bright, delicious and my most often requested cooking class salads. This Green Bean Salad is perfect for holidays (Valentine’s, Easter, Thanksgiving, Christmas), brunch, birthday celebration and any dinner party. So grab a fancy bowl and dig in!
Watch the video below (or on our YouTube Channel) to see how to make it!
Our Green Bean Salad takes crisp blanched green beans, tosses them with delicious additions like capers, toasted almonds, fried shallots, and smoky Gouda in a light and flavorful vinaigrette.
Ingredients
- 1 ½ lbs green beans, trimmed
- ½ cup thinly sliced red onion, soaked in ice water & drained
- ½ small jar capers, drained and rinsed
- ¾ cup toasted hazelnuts, chopped (or sliced almonds)
- 2 oz. aged gouda cheese, thinly sliced or shaved
- 3 shallots, sliced
- ¼ cup olive oil
- 2/3 cup olive oil
- 1/3 cup champagne vinegar
- 1 shallot, chopped
- 1 tsp. kosher salt
- ½ tsp white pepper
- 2 tbs. honey
- 1 ½ tbs Whole Grain French or Dijon mustard
- 1 tbs thyme
Instructions
- In a Mason jar or blender, combine all dressing ingredients and shake or blend together.
- Taste for seasoning.
- Heat olive oil in a small pan over high heat.
- Quickly pan fry shallots until crispy and remove with a spider or slotted spoon onto a paper towel lined plate.
- Blanch green beans in salted boiling water for 4 minutes.
- Remove to an ice bath.
- Drain well and toss with remaining salad ingredients, adding dressing to taste.
- Top with crispy shallots.