These tender crunchy green beans are tossed with a savory dressing pepperoncini shallots and pine nuts.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Gordon Ramsay | 2015-08-27 17:00:02 |  687,829 Views |
Green Bean Salad with Mustard Dressing | Gordon Ramsay
Serious Eats / J. Kenji López-Alt
I love a good onion mushroom and green bean casserole as much as the next guy—even more than the next guy when it’s 100% homemade—but most green beans in my house end up in the salad bowl not the casserole dish. Why?
Because I love the tender crispy crunch of a perfectly blanched green bean that’s been shocked into ice cold at just the right moment.* Because their sweet grassy bite is more flavorful than your standard greens. Because using real greens takes things from “oh that’s a salad” to “oh give me that awesome green bean side dish!” Because I love that the beans can be blanched and the dressing can be made a few days ahead which takes less than a minute to prep and serve when you’ve got other dishes to tend to and a turkey to carve.
