Green Beans And Celery Root Salad With Mustard Vinaigrette Recipes
GREEN BEAN SALAD WITH MUSTARD-CAPER VINAIGRETTE
Make and share this Green Bean Salad With Mustard-Caper Vinaigrette recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 237, Fat 20.1, SaturatedFat 3.1, Cholesterol 62.2, Sodium 115.3, Carbohydrate 11.2, Fiber 4.2, Sugar 5.2, Protein 4.9
GREEN BEANS WITH MUSTARD VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to boil. Add the green beans and cook until just tender, 2 to 3 minutes. Transfer to a bowl of ice water using tongs, pushing the beans down to submerge them. Let cool completely, about 5 minutes, then drain and pat dry.
- Meanwhile, whisk the vinegar, sugar and 1 teaspoon salt in a large bowl. Add the shallots and stir to coat. Let sit until the green beans are ready.
- Whisk the mustard into the shallot mixture, then gradually add the olive oil, whisking constantly, until smooth and thick. Add the green beans and toss to coat. Season with salt and pepper.
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.
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.
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