Green Bean Salad With Black Olive And Creme Fraiche Dressing Recipes

GREEN BEAN SALAD WITH CREME FRAICHE

Green Bean Salad with Creme Fraiche image

Provided by Food Network Kitchen

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

Kosher salt
2 pounds green beans, trimmed
1/4 cup creme fraiche
1/4 cup heavy cream
2 tablespoons dijon mustard
2 tablespoons whole-grain mustard
1 tablespoon white wine vinegar
4 cups frisee (about 4 ounces)
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh tarragon
Freshly ground pepper

Steps:

Fill a large bowl with ice water and set aside. Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, 7 to 10 minutes. Drain and immediately transfer to the ice bath; let sit until cool, about 2 minutes. Drain and pat dry. Slice the green beans in half lengthwise.
Make the dressing: Whisk the creme fraiche, heavy cream, dijon and whole-grain mustard, and 1/2 teaspoon salt in a large bowl. Add the green beans and toss to coat. Drizzle with the vinegar and add the frisee and herbs; season with salt and pepper and toss.

GREEN BEAN SALAD WITH BLACK OLIVE AND CREME FRAICHE DRESSING

Green Bean Salad With Black Olive and Creme Fraiche Dressing image

Make and share this Green Bean Salad With Black Olive and Creme Fraiche Dressing recipe from Food.com.

Provided by DailyInspiration

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

kosher salt
1 lb green beans, trimmed
1 cup creme fraiche
1 lemon, juiced
1/4 cup extra-virgin olive oil
fresh ground black pepper
1/4 cup kalamata olive, pitted
fresh dill sprig (to garnish)

Steps:

Bring a large pot of salted water to a boil. Fill a large bowl with ice water and add salt to it until it tastes lightly salty. When the water comes to a boil, add the beans and cook until just tender, about 3 minutes. Drain, then refresh in the water bath to keep the bright green color, and drain well again. Put the beans in a bowl.
In a blender, combine the creme fraiche, lemon juice, olive oil and salt and pepper to taste. Blend until smooth. Pour over the green beans. Add the olives and toss. Garnish with the dill sprigs.

Nutrition Facts : Calories 373.6, Fat 36.7, SaturatedFat 15.8, Cholesterol 81.5, Sodium 91.7, Carbohydrate 11.4, Fiber 3.7, Sugar 4.1, Protein 3.5

SUMMER BEAN SALAD WITH CREAMY LEMON DRESSING

Summer Bean Salad With Creamy Lemon Dressing image

This recipe is from Eat This Book by Tyler Florence. Tyler came up with this recipe while strolling through the Union Square Greenmarket in New York City and he came across some really cool summer beans -- yellow wax beans and haricots verts. He put together a simple vinaigrette of lemon juice, mustard, and creme fraiche.

Provided by Crafty Lady 13

Categories Beans

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb green beans, yellow wax beans or 1 lb runner beans, stems trimmed
1 1/2 shallots, finely chopped
1/2 cup walnut halves, and pieces toasted
1 handful fresh flat-leaf parsley, chopped
1 tablespoon grainy mustard
1 tablespoon hot water
1/2 teaspoon sugar
1 lemon, juice of
1/3 cup extra virgin olive oil
1/4 cup creme fraiche or 1/4 cup sour cream
kosher salt & freshly ground black pepper

Steps:

Bring a large pot of salted water to a boil. Add all of the beans and cook until crisp-tender, 3 to 5 minutes (they'll all be done at roughly the same time). Drain, transfer to a bowl of salted ice water to stop the cooking, and drain well. Transfer to a mixing bowl and toss int he shallots, walnuts, and parsley.
In a jar, combine the mustard, water, sugar, lemon juice, oil, creme fraiche, salt, and pepper. Put the cap on and shake vigorously to emulsify. Just before you serve the salad, pour the dressing over the beans and toss well to coat with the dressing.

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