Green and Yellow String Beans With Almonds and Granny Smiths

“Using two colors of string beans; two types of vinaigrette recipes are provided as well for you to choose for this salad. From www.worldwidegourmet.com. Look for fresh green and yellow beans at farmers' markets!”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a non-reactive bowl, combine the vinaigrette ingredients of your choice and whisk well. Best prepared 1 hour in advance.
  2. In a clean, dry cast iron skillet, lightly toast the almond slices and allow to cool.
  3. Cut the tips off both ends of the string beans; cook beans uncovered in boiling lightly salted water until crisp-tender.
  4. Once the beans are cooked, drain and immerse immediately in cold water to halt the cooking process. Drain again. Set aside.
  5. Peel the apples; seed, core and cut into strips.
  6. Combine the vinaigrette, beans, apples, (onions if using) and almonds in a non-reactive salad bowl. Chill until ready to serve.
  7. If desired, the salad can be served on a bed of mache or Belgian endive.

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