Very popular as a garnish in summer barbecues in half of Europe, green beans also star in complete dishes that can solve a multitude of lunches and dinners. A colorful green bean saladWhether round or flat, it is a blank canvas to add almost anything we can think of, respecting certain rules so as not to end up with a meaningless concoction.
The doneness of the bean can be adjusted to taste, although we like that retain a crunchy touch which will also make them keep better for more days in the fridge. The arugula, with its slight bitterness, provides volume and freshness, which is well balanced with the sweet juiciness of the roasted pepper and the hydrating explosion of very smooth and sweet cherrys. Anchovies add protein and calcium, without forgetting the essential umami, while the radishes contribute to give another crunchy touch, added to that of the almonds, adding a spicy nuance.
We have seasoned it with a simple vinaigrette that highlights the virtues of a good extra virgin olive oil with hints of lemon, but a French mustard sauce, with black butter, a variant with honey or even an Asian dressing would not go bad at all.
Prepare the green beans by washing them gently with water, cutting off the unsightly ends -or both, to taste- and cut into two or three pieces, depending on their length, so that they can be easily eaten in one bite.
Cook them in boiling water with a little salt or steam between 10-15 minutes, until they are al dente, preferably not very soft. Drain and cool quickly, better in ice water. Drain again and reserve.
Wash the radishes and cherry tomatoes if necessary; Laminate the first ones and cut the second in half or quarters. Cut the roasted pepper into strips and drain the olives and anchovies, which can be chopped or minced. Toast the almonds lightly in an ungreased skillet. Cut the rindless cheese into cubes.
Assemble the salad by mixing all the ingredients gently; dress with extra virgin olive oil, lemon zest and juice, a little vinegar -optional-, salt and black pepper. Garnish with fresh or dried Provencal herbs to taste.
With what to accompany the green bean salad
Complete and filling, this green bean salad may well be a single plate for lunch or dinner, with rations according to the needs -or the hunger that we have-, to drink cold or warm. We do recommend dressing it only before serving, if you leave it resting in the fridge, as the arugula and almonds could become too soft. As a first course, it would work very well in a baked fish menu, or also as a garnish for grilled meat. If we want it to be more satiating and complete, we can add boiled egg, homemade croutons, toasted chickpeas, bonito in oil and / or some cooked and peeled potatoes.
Directly to the Palate | Sauteed green beans with soy and almonds: easy and light recipe to enjoy this vegetable to the fullest
Directly to the Palate | Green Beans with Chinese Cabbage or Pak Choi: Easy and Succulent Vegetable Recipe