Green Bean Salad with a Shallot Vinaigrette and Homemade Croutons

We made a variation on this salad for a wedding this past weekend and it was phenomenal! Just the thing for the hot weather out here. We like to dunk our green beans in boiling water for 30 seconds or so, and then put them immediately in ice water. This keeps them crisp and a vibrant color of green. For the dressing, I usually make a quart at a time. It keeps in the fridge and is great to have on hand! I use ratios instead of measurements for salad dressings. For this one, I filled the jar just under 2/3 full with olive oil, just under 1/3 full with red wine vinegar, and then added the shallot, mustard, salt and pepper to taste. 

ingredients
  • All green beans from your box, stem ends snapped off, and blanched
  • 1/2 cup walnuts, toasted
  • Good quality bread, cut into 1” chunks (don’t use sandwich bread)
  • a few ounces pecorino cheese, shaved
  • 1 or 2 shallots, or about 1/4 cup finely chopped onion from your box
  • good olive oil
  • red wine vinegar
  • stone ground mustard
  • Salt and pepper
instructions
  1. Make your dressing by combining the olive oil, red wine vinegar, mustard, shallots or onions, and salt and pepper in a jar (see notes above for quantities). Give it a good shake to combine the ingredients. It may separate, but just shake it again before serving.
  2. Snap the stem end of the green beans off, and blanch your green beans. 
  3. Heat your oven to 400, and pop the walnuts in on a sheet tray for 5 or so minutes. Give them a stir once, and after 5 minutes check them to see if they are done. I have burned nuts in the oven so many times! Be sure to set a timer or be vigilant about checking on them. They are done when they are golden brown all the way through.
  4. Toss your bread cubes with some olive oil and a good amount of salt, and toast them in the hot oven as well. You want them pretty crispy all the way through, and golden brown (about 10 minutes).
  5. Combine the green beans with the walnuts, pecorino and some dressing. Toss it all together and then add your croutons. Mix to combine. 

 

This salad does not keep well, so combine everything just before serving. 

meal or course
brunch, dinner, lunch, salad, side