Green Bean Salad With Hot Mustard Dressing Recipes

COLD GREEN BEAN SALAD WITH FRENCH MUSTARD VINAIGRETTE DRESSING

Cold Green Bean Salad with French Mustard Vinaigrette Dressing image

A cold green bean salad flavored with a homemade french mustard vinaigrette dressing. The dressing is easy to prepare in less than 2 minutes. See serving suggestion in the post. Usually, a small quantity is served per Person with a meal, that means about 100 grams of green beans per Person (calories calculated according to this)

Provided by Helene Dsouza

Categories Salad

Time 14m

Number Of Ingredients 7

Ingredients

7 ounces Green Beans
2 small Shallot
2 Teaspoons Dijon Mustard (*see Note)
2 Teaspoons Vinegar
1/4 Teaspoon Salt
pinch Black Pepper
1 1/2 Tablespoon Oil

Steps:

First, prepare your green beans by cutting off both ends. Wash your beans and keep aside.
Keep a pot with water to boil and once the water boils place the green beans into the water.
Cook green beans for 6-7 minutes exactly or until they are cooked but still crunchy. That way they will remain green too and won't overcook and get mushy which doesn't look too appetizing.
Then take the green beans from the heat once ready and place in a bowl with ice water. That way you stop the cooking process and the beans will cool down fast. Keep for 2-3 minutes in the ice water then strain the green beans from the water. Keep aside.
Then prepare your vinaigrette. Place the mustard with the vinegar, salt, and pepper in a bowl. Mix the content well with a fork.
Next, pour in the oil. Beat the dressing until the ingredients are well incorporated.
Pour the vinaigrette over the green beans and serve cold.

Nutrition Facts : ServingSize 188 g, Calories 291 kcal, Carbohydrate 22 g, Protein 5 g, Fat 21 g, SaturatedFat 1 g, Sodium 712 mg, Fiber 7 g, Sugar 10 g

GREEN BEANS WITH MUSTARD VINAIGRETTE

Green Beans with Mustard Vinaigrette image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

Kosher salt
2 pounds green beans, trimmed
3 tablespoons white wine vinegar
1/2 teaspoon sugar
2 shallots, thinly sliced
3 tablespoons dijon mustard
1/3 cup extra-virgin olive oil
Freshly ground pepper

Steps:

Bring a large pot of salted water to boil. Add the green beans and cook until just tender, 2 to 3 minutes. Transfer to a bowl of ice water using tongs, pushing the beans down to submerge them. Let cool completely, about 5 minutes, then drain and pat dry.
Meanwhile, whisk the vinegar, sugar and 1 teaspoon salt in a large bowl. Add the shallots and stir to coat. Let sit until the green beans are ready.
Whisk the mustard into the shallot mixture, then gradually add the olive oil, whisking constantly, until smooth and thick. Add the green beans and toss to coat. Season with salt and pepper.

GREEN BEAN SALAD WITH HOT MUSTARD DRESSING

Green Bean Salad With Hot Mustard Dressing image

Hot mustard powder brings a sharp, spicy twist to traditional mustard vinaigrette, which complements sweet green beans well. The beans are blanched until crisp-tender, then tossed in the vinaigrette while still hot. As the beans cool, they absorb all the flavors of mild shallot, fragrant garlic, tangy rice vinegar and hot mustard. Rich, roasted pecans add nutty sweetness to balance the spicy dressing. Though the salad can be made a few hours ahead, you'll want to top it with the nuts right before serving to preserve their crunch. The beans themselves can be served at room temperature or chilled.

Provided by Kay Chun

Categories lunch, weeknight, salads and dressings, vegetables, appetizer, side dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

Kosher salt and black pepper
2 tablespoons Asian hot mustard powder (or Colman's dry mustard powder)
1/4 cup neutral oil, such as safflower or canola
1/4 cup minced shallot
2 tablespoons unseasoned rice vinegar
1 tablespoon minced peeled ginger
1 1/2 teaspoons granulated sugar
1 teaspoon minced garlic
1/4 cup thinly sliced scallions (from 2 scallions)
2 pounds green beans, trimmed
1/4 cup chopped roasted pecans

Steps:

Bring a large pot of salted water to a boil.
In a large bowl, combine mustard powder and 2 tablespoons of very hot water; mix well. Let stand for 5 minutes to bloom. Add oil, shallot, rice vinegar, ginger, sugar and garlic, and season with salt and pepper. Whisk until smooth, then stir in scallions.
Once the water is boiling, add the green beans and blanch them until crisp-tender, about 2 minutes. Drain and transfer to the large bowl. Season with salt and pepper, and toss until evenly coated in the dressing. Let cool, stirring occasionally, about 10 minutes.
Transfer beans to a serving bowl or platter. Serve at room temperature or chilled, and top with the pecans.

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