epicurious5.0
Green Bean Salad
Crisp-tender green beans meet a punchy Parmesan dressing in this easy, make-ahead fresh green bean salad that’s perfect for dinner parties or holidays.
👥 6 Servings⏱️ Prep & Cook: 20 min👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pot
- ●blender
📝 Preparation Steps
1
Whisk together ¼ cup plus 1 Tbsp. apple cider vinegar, 1 Tbsp. honey, and a pinch of kosher salt in a small bowl. Add 1 large shallot, thinly sliced, and let sit, stirring occasionally, at least ⏱️ 15 minutes and up to ⏱️ 30 minutes to pickle. Drain shallot, reserving pickling liquid.
. honey1 TbspKosher saltlarge shallot, thinly sliced1
2
Meanwhile, cook 1 lb. green beans, trimmed, in a large pot of boiling generously salted water just until tender, about ⏱️ 4 minutes. Using a slotted spoon or tongs, transfer green beans to a large bowl of ice water and let cool. Leave water boiling.
. green beans, trimmed1 lb
3
Blend 2 oz. Parmesan, cut into small pieces, in a blender on high until very finely crumbled. Add 3 Tbsp. boiling water and blend, scraping down sides as needed (it may stay unevenly incorporated). Add 1 garlic clove, finely grated, ¼ cup extra-virgin olive oil, 1 Tbsp. Dijon mustard, and reserved pickling liquid; season with freshly ground pepper. Blend on high until smooth; season dressing with salt.
. Parmesan, cut into small pieces, plus more finely grated for serving2 oz. Dijon mustard1 TbspFreshly ground pepper
4
Drain green beans and pat dry with a kitchen towel. Place in a clean large bowl, drizzle dressing over, and add pickled shallot. Toss to combine. Chill, tossing occasionally, at least ⏱️ 1 hour and up to ⏱️ 5 hours (dressing will thicken as it chills).
large shallot, thinly sliced1
5
When ready to serve, toss green beans to loosen dressing, then transfer to a platter with tongs, leaving any remaining dressing in bowl. Top green beans generously with finely grated Parmesan and season with pepper.
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