I LOVE a green bean salad. I have so many of them. This one is so good BECAUSE of the dressing. And I have to give credit to Nom Nom Paleo for the dressing. I tweaked it a little BUT it all started with her inspiration.
I like to make a HUGE portion and then serve it throughout the week. I think that’s one reason why I love green bean salads so much. They are something you can make once and enjoy throughout the week. They save you time & your sanity.
I LOVE to use the bulk bag of “Haricot Vert” from Costco. They are just small/skinny green beans & they are already pre-trimmed for you. If you don’t do Costco, no worries, just buy some green beans & cut off the ends.
I hope you love it as much as I do!
2 lbs cut haricot vert or green beans
Nutty Dijon Vinaigrette – Credit to Nom Nom Paleo
1/4 Cup Almonds
1/4 Cup Shallots
1 Clove Garlic
2 Tablespoons Dijon Mustard
1/4 Cup Apple Cider Vinegar (with-the-mother)
1/2 Cup Extra Virgin Olive Oil
1 Large Medjool Date, pitted
1/2 teaspoon Kosher Salt
1/4 teaspoon Ground Black Pepper
1/4 Cup Minced Italian Parsley
2 Tablespoons Minced Chives
First we are going to blanche the green beans. All that means is we are going to soften them up a bit by boiling them for about a minute to a minute & a half.
Bring a small pot of water to a boil & add salt (like you would to a pasta pot)
While you are waiting for the water to boil, make an ice bath for the green beans. You want to stop the green beans from cooking as soon as you take them out of the boiling water. All you are going to do is put a whole bunch of ice in a big bowl & just cover the ice with cold water.
Once the water is boiling you can start cooking the green beans in batches. Time them for a minute to a minute & a half each time. As soon as they are done, remove them from the boiling water and plunge them into the ice bath. Do this until you have cooked all the green beans.
Once all the green beans are cooked & cooled, you can drain them and put them on a towel to dry while you make the dressing. I sometimes place a towel on top & massage them to remove as much water as possible.
Making the dressing is super simple. I use an immersion blender. Here’s my favorite one. Place all the ingredients up to black pepper in a jar & blend!
Mix the parsley & chives into the dressing
Then just mix the green beans in a large bowl with as much dressing as you like (we usually use the whole thing) & Enjoy!