Green Bean Salad with Mustard Vinaigrette

Green Bean Salad with Mustard Vinaigrette
Photo by Quentin Bacon

Ingredients

  • 2 tablespoons sherry vinegar
  • 1 tablespoon Dijon mustard
  • 1 ½ pounds green beans, trimmed
  • ½ cup sliced almonds, toasted
  • 2 tablespoons sherry vinegar
  • 1 tablespoon Dijon mustard
  • Kosher salt and pepper
  • + 15 more ingredients
    • 3 tablespoons extra-virgin olive oil
    • ½ cup sliced almonds, toasted
    • 1 ½ pounds green beans, trimmed
    • ½ cup sliced almonds, toasted
    • 1 ½ pounds green beans, trimmed
    • 2 tablespoons sherry vinegar
    • 1 ½ pounds green beans, trimmed
    • ½ cup sliced almonds, toasted
    • Kosher salt and pepper
    • 3 tablespoons extra-virgin olive oil
    • Kosher salt and pepper
    • 3 tablespoons extra-virgin olive oil
    • Kosher salt and pepper
    • 1 tablespoon Dijon mustard
    • 2 tablespoons sherry vinegar

Boil a large pot of water. Add 1 tablespoon salt and the green beans and cook until very tender, 6 to 8 minutes. Drain and run under cold water to cool. Rub the beans vigorously between your hands to break them in half lengthwise. Transfer to a bowl. Whisk together the mustard, vinegar, oil, 1/4 ...

View full recipe at My Recipes

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