Seared Green Bean Salad Recipes

SEARED-CHICKEN SALAD WITH GREEN BEANS, ALMONDS, AND DRIED CHERRIES

Steps:

• In a large skillet, heat 1 tablespoon oil over high; season chicken with salt and pepper. In two batches, cook chicken until opaque throughout, 1 to 2 minutes per side; transfer to a plate. When cool enough to handle, slice chicken crosswise.
• In a medium saucepan, bring 2 inches salted water to a boil. Add green beans; cover and cook until crisp-tender, 4 to 6 minutes. Rinse under cold water until cool; drain well.
• Make dressing: In a small bowl, whisk together vinegar, jam, mustard, and remaining 2 tablespoons oil; season with salt and pepper.
• In a large bowl, toss arugula and radicchio with all but 1 tablespoon dressing. Divide salad among four plates; arrange chicken, green beans, cherries, and almonds on top. Drizzle with remaining dressing; serve immediately.

GREEN BEAN SALAD WITH SEARED HAM

Steps:

• In a pot of boiling salted water, cook the beans until tender, about 8 minutes. Drain and rinse in cold running water. Spread the beans on paper towels to dry.
• Heat a large nonstick skillet. Add the ham and cook over high heat just until slightly crisp, about 1 minute. Transfer the ham to paper towels to drain.
• In a large bowl, combine the sherry vinegar, salt and pepper. Whisk in the olive oil. Add the chives, shallot and basil and mix well.
• Add the beans, ham and cheese shavings to the bowl and toss gently. Serve at once.

SEARED GREEN-BEAN SALAD

Steps:

• Slice the potatoes into quarters, place them in a pot, cover with cold water and bring to a boil over high heat. Cook an additional 4 minutes. Drain and place them, cut sides up, on a towel to dry.
• Coat a large frying pan with a thin layer of oil and place over high heat. When the oil becomes fragrant, arrange enough of the beans to cover the bottom of the pan. Sear on one side for 3 minutes. Do not turn. Place the beans in a bowl and cover. Repeat in batches with the remaining beans, adding them to the bowl and covering it.
• Place the potatoes, cut sides down, in a large frying pan with a thick layer of olive oil. Fry over medium-low heat for 20 minutes. Fry only one side; do not turn.
• In a dry pan, roast the sesame seeds. Slice the shallot. Add these as well as the lemon juice, sesame oil, salt and pepper and about a tablespoon of olive oil, or more to taste, to the green beans. Add the potatoes and toss. Chill before serving.