Green Bean Salad With Creme Fraiche Recipes

LEMON SPECKLED GREEN BEAN SALAD

Steps:

• Bring a large pot of water to a boil; salt generously. Set up a large bowl of ice water nearby. Blanch the green beans until bright green, 1 to 2 minutes. Immediately, transfer the beans to the ice bath. Set aside.
• Heat a large skillet over medium-high heat. Add the quinoa in a single layer and toast until beginning to brown and pop, 2 to 4 minutes. Add the pepitas, sesame seeds and sunflower seeds; toast for another 2 to 3 minutes. Remove from the heat and set aside. (The seeds can be toasted up to a week in advance.)
• In a medium bowl, mix together the olive oil, balsamic vinegar, crème fraiche, honey, Dijon mustard, lemon zest and juice, and 1 teaspoon salt.
• Drain the beans well and add them to the dressing. Toss with seed mixture and serve.

GREEN BEAN SALAD WITH BLACK OLIVE AND CREME FRAICHE DRESSING

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.

GREEN BEANS IN HAZELNUTS AND CREME FRAICHE

Steps:

• Preheat the oven to 350 degrees F.
• Spread the nuts on a baking sheet and toast in the oven until slightly darkened and fragrant, about 8 minutes. Remove the nuts, chop, and set aside.
• Top and tail the green beans, and cook them in a large pot of boiling salted water, until tender. Drain and rinse under cold running water to set the colour.
• Heat the oil in a skillet, add the shallot, 1 minute, then add the beans and toss to heat through. Season the beans with salt, and pepper. Add a squirt of lemon juice, to taste. Remove the pan from the heat, and stir in the creme fraiche to coat. Toss in the hazelnuts, and chopped herbs. Arrange the beans on a warm platter, and serve.

GREEN BEAN SALAD WITH MUSTARD-CAPER VINAIGRETTE

Steps:

• Boil beans in salted water for 5 minutes, or until crisp-tender.
• Drain and refresh in a bowl of ice and cold water. Drain and pat dry. (may be prepared up to 1 day in advance).
• In a blender, puree capers with lemon juice, mustard and 2 tblsps white wine. With motor running, add oil in a thin, steady stream and blend until emulsified. Taste and adjust seasoning by adding salt and pepper. (may be made up to 1 day in advance. Whisk before using).
• In a large serving bowl, toss together beans and dressing. Sieve hard-boiled egg over top.