Last week I taught a class to a few women in Los Angeles who are no novices in the kitchen. But I stuck with my usual fare. Simple, good food that tends to be healthy but doesn’t follow any particular diet. This is one of our favorites from the class, a colorful green bean slaw that fills the “eat the rainbow” quota. It has a delicious cider vinegar and mustard vinaigrette that brings the vegetables to life. It’s one of those salads that you can make on a Sunday afternoon and will keep well for days in the refrigerator. Serve it with grilled turkey burgers, a big protein-rich side salad or steaks on the grill.
Green Bean Slaw
If you’d like to make this the night before a summer barbeque, refrigerate the cooked beans and dressed mixed vegetables separately. Bring to room temperature before mixing and serving.
- 1 1/4 pounds haricots verts thin green beans
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove minced
- 1/4 cup plus 1 tablespoon cider vinegar
- 2 1/2 tablespoons water
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons honey
- 1/4 teaspoon celery seeds
- 1 medium carrot cut into fine julienne
- 1 medium parsnip cut into fine julienne
- 1 red bell pepper cut into fine julienne
- 1/2 small red onion thinly sliced
- Worcestershire sauce
- Hot sauce such as Cholula or Tabasco
- Salt and freshly ground black pepper
- 1 hard-cooked egg chopped, for garnish (optional)
- In a large pot of boiling salted water, cook the beans until crisp-tender, about 2 minutes. Drain, rinse and pat dry.
- In a large skillet over medium heat, heat the olive oil. Add the garlic and cook over moderate heat until fragrant, about 30 seconds. Stir in the vinegar, water, mustard, honey and celery seeds. Add the carrot, parsnip, red pepper and onion and toss until warmed through, about 1 minute. Transfer to a large bowl. Add the beans and toss well. Add a few dashes of Worcestershire sauce and hot sauce and season with salt and pepper. Garnish the slaw with the chopped egg and serve warm or at room temperature.
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