Green Bean Salad With Mustard Caper Vinaigrette Recipes

COLD GREEN BEAN SALAD WITH FRENCH MUSTARD VINAIGRETTE DRESSING

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.

GREEN BEAN SALAD WITH MUSTARD-CAPER VINAIGRETTE

Steps:

• Boil beans in salted water for 5 minutes, or until crisp-tender.
• Drain and refresh in a bowl of ice and cold water. Drain and pat dry. (may be prepared up to 1 day in advance).
• In a blender, puree capers with lemon juice, mustard and 2 tblsps white wine. With motor running, add oil in a thin, steady stream and blend until emulsified. Taste and adjust seasoning by adding salt and pepper. (may be made up to 1 day in advance. Whisk before using).
• In a large serving bowl, toss together beans and dressing. Sieve hard-boiled egg over top.

GREEN SALAD WITH MUSTARD VINAIGRETTE

Steps:

• In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
• Toss the greens with enough dressing to moisten and serve.
• Note: If you're worried about raw egg, eliminate it from the recipe.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

GREEN BEANS WITH MUSTARD VINAIGRETTE

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 AND RADISH SALAD WITH MUSTARD - CAPER VINAIGRETTE

Steps:

• Whisk together the first 8 ingredients in a bowl or in a jar, starting with 2 tablespoons Dijon mustard and shake well. Add salt and black pepper to taste. Adjust acidity and mustard level as desired.
• Prepare an ice bath.
• Bring a pot of generously salted (at least 2 tablespoons) water to a boil.
• Drop the green beans into the boiling water and boil for 4-5 minutes or until crisp-tender and still bright green.
• Scoop the beans out of the boiling water with a sieve and immediately drop into the ice bath. Let cool in the ice bath for several minutes. Drain and pat dry as well as you can.
• Toss together the green beans and radishes.
• Drizzle with the vinaigrette as desired and toss. (You may not need all of it; reserve the remainder for another use or as a marinade for chicken.)
• Serve immediately.

GREEN BEANS WITH VINAIGRETTE

Steps:

• Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Fill a large bowl with ice water; set aside.
• Place green beans, stem ends trimmed, in basket. Cover; steam until crisp-tender, 5 to 8 minutes. Plunge beans in ice water. When cool, drain; pat dry with paper towels. Transfer to a large bowl.
• In a small bowl or jar, whisk or shake extra-virgin olive oil, white-wine vinegar, Dijon mustard, coarse salt, and ground pepper until thickened and combined. Pour over beans; toss to coat.

GREEN BEANS WITH MUSTARD TARRAGON VINAIGRETTE

Steps:

• Add beans to boiling water, cook till desired doneness.
• Drain beans in colander.
• While beans cook, whisk togehter the shallot, vinegar, mustard, tarragon, 1/4 tsp salt and black pepper.
• slowly whisk in olive oil.
• Put beans in a serving bowl and toss with the vinaigrette.
• serve immediately.

CAPER VINAIGRETTE

Steps:

• Combine mustard, salt, peppr, and vinegar in a small bowl.
• Whiskk in olive oil until well blended.
• Stir in capers.
• Enjoy!

VIDALIA THREE BEAN SALAD WITH MUSTARD DRESSING

Steps:

• Place vegetables in a serving dish.
• Add dressing and toss.
• Cover and refrigerate for several hours.