Green Bean Salad
This Green Bean Salad is fresh, vibrant, and bursting with flavor! Crisp beans, tangy goat cheese, and a honey mustard dressing make it a perfect side or light meal.
Servings: 4 servings
Ingredients
- 1 pound green beans trimmed
- 0.5 head radicchio sliced into strips
- 0.5 cup red onion thinly sliced, scant
- honey mustard dressing for drizzling
- 2 ounces goat cheese
- 2 tablespoons walnuts chopped
- 2 tablespoons almonds sliced
- 0.25 cup tarragon chopped
- flaky sea salt to taste
Instructions
- Start by bringing a large pot of salted water to a boil. Once boiling, add the trimmed green beans and cook for about 3-4 minutes until they are bright green and tender-crisp.
- Immediately transfer the green beans to a colander and rinse them under cold water to stop the cooking process. This will keep the beans vibrant and crisp.
- While the green beans are cooling, slice the radicchio into strips and thinly slice the red onion. Set aside.
- In a large mixing bowl, combine the blanched green beans, sliced radicchio, red onion, and chopped tarragon. Gently toss to mix the ingredients.
- Crumble the goat cheese over the salad and sprinkle the chopped walnuts and sliced almonds on top.
- Drizzle your honey mustard dressing over the salad just before serving. Toss gently to coat everything evenly.
- Finish with a sprinkle of flaky sea salt to enhance the flavors. Serve immediately on a beautiful platter or refrigerate for up to an hour before serving for a chilled option.
Equipment
- Cutting Board
- Sharp Knife
- Large Pot
- Colander
- Mixing Bowl
- Whisk
- Serving Platter
Notes
- Blanch green beans briefly to preserve their vibrant color and crisp texture.
- Use fresh tarragon to enhance the salad's flavor profile significantly.
- Store dressing and nuts separately to maintain freshness and crunch.
- For a vegan version, substitute goat cheese with plant-based cheese or avocado.
- Prepare salad ahead but add dressing just before serving for best results.