Chopped Green Bean And Celery Salad With Mustard Vinaigrette Recipes
GREEN BEAN AND CELERY SALAD
Steps:
- Whisk 2 tablespoons lemon juice, 1 tablespoon dijon mustard, a pinch of salt and 3 tablespoons olive oil in a bowl. Add 1 minced shallot, 2 tablespoons capers, a handful each of chopped parsley and celery leaves, and a pinch of pepper. Boil 3/4 pound halved green beans until crisp-tender, 4 minutes; drain and add to the dressing along with a few thinly sliced celery ribs.
SHAVED FENNEL, ZUCCHINI, AND CELERY SALAD
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h15m
Number Of Ingredients 8
Steps:
- Combine celery, fennel, zucchini, oil, vinegar, and beans in a bowl. Season with salt and pepper. Refrigerate 1 hour.
- Stir in almonds and season with more salt and pepper just before serving.
GREEN BEAN AND CELERY SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 2 tablespoons lemon juice, 1 tablespoon Dijon mustard and a pinch of salt in a bowl; whisk in 3 tablespoons olive oil. Add 1 minced shallot, 2 tablespoons capers, a handful each of chopped parsley and celery leaves and a pinch of pepper. Boil 3/4 pound halved green beans until crisp-tender, 4 minutes. Drain and add to the dressing along with 2 thinly sliced celery stalks.
GREEN BEANS AND CELERY ROOT SALAD WITH MUSTARD VINAIGRETTE
Categories Salad Mustard Side Quick & Easy Lemon Green Bean Root Vegetable Winter Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- In a large bowl whisk together lemon juice, mustard, and salt and add oil in a stream, whisking.
- With a sharp knife cut off ends of celery root and cut off peel. Rinse and dry celery root and halve lengthwise. Cut celery root crosswise into 1/8-inch slices and cut slices into 1/8-inch strips. Add celery root to dressing and toss to coat.
- In a saucepan of boiling salted water boil haricots verts until crisp-tender, about 4 minutes, and drain. Refresh haricots verts under cold water and drain well. Add haricots verts to celery root mixture with salt and pepper to taste and toss well.
GREEN BEAN SALAD WITH HOT MUSTARD DRESSING
Hot mustard powder brings a sharp, spicy twist to traditional mustard vinaigrette, which complements sweet green beans well. The beans are blanched until crisp-tender, then tossed in the vinaigrette while still hot. As the beans cool, they absorb all the flavors of mild shallot, fragrant garlic, tangy rice vinegar and hot mustard. Rich, roasted pecans add nutty sweetness to balance the spicy dressing. Though the salad can be made a few hours ahead, you'll want to top it with the nuts right before serving to preserve their crunch. The beans themselves can be served at room temperature or chilled.
Provided by Kay Chun
Categories lunch, weeknight, salads and dressings, vegetables, appetizer, side dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- In a large bowl, combine mustard powder and 2 tablespoons of very hot water; mix well. Let stand for 5 minutes to bloom. Add oil, shallot, rice vinegar, ginger, sugar and garlic, and season with salt and pepper. Whisk until smooth, then stir in scallions.
- Once the water is boiling, add the green beans and blanch them until crisp-tender, about 2 minutes. Drain and transfer to the large bowl. Season with salt and pepper, and toss until evenly coated in the dressing. Let cool, stirring occasionally, about 10 minutes.
- Transfer beans to a serving bowl or platter. Serve at room temperature or chilled, and top with the pecans.
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