Green Bean Salad



The big problem with Thanksgiving dinner is texture, or more specifically, lack there of. While turkey, mashed potatoes, sweet potatoes, stuffing and gravy are all inarguably yummy, they offer nothing but the same monotonous consistency. “Mushy” is a word that comes to mind. Thanksgiving is an event that requires hungry mouths, but teeth need not apply.

Our resourceful clan has oft sought ways to address the situation. Last year we had turkey three ways, but didn’t manage to add any crunch. Cranberry sauce contributes a merry acid note a zesty flavor contrast to the classic trimmings, and we feature at least one new cranberry presentation each year. Unfortunately, lumpy is about as close as any of them have come to texture. The traditional green bean casserole sounds promising, but defeats itself along the way. Drenched in cream of mushroom soup, blanketed in bread crumbs and baked within an inch of its life, these beans require little to no mastication. I mean really.

Enter the green bean salad.

Dressed in a lively vinaigrette, tossed with crisp slices of bright red and yellow peppers, crunchy toasted almonds, piquant shreds of gruyere, and salty kalamata olives, green bean salad offers the perfect foil for the Thanksgiving mush fest. It is without fail the hit of our table. Every year.

I’ve printed few recipes in this column, but feel compelled to share this one. Everyone should know the joys of green bean salad, and I hope that you will make it a part of your Thanksgiving feast in years to come. When you play the obligatory round of what-are-we-thankful-for-THIS-year, this recipe is bound to top the list.

For the dressing:
2 large cloves garlic, finely minced or pressed
¼ cup extra virgin olive oil
2 tsp. Dijon mustard
4 tbs. Fresh lemon juice
1 or 2 tbs. red wine vinegar
1 tsp. salt
black pepper to taste
2 tsp. fresh parsley
1 tsp. dried tarragon, if desired

For the salad:
1 ½ lbs. Fresh green beans
1 red pepper, sliced thin
1 yellow pepper, sliced thin
½ cup grated swiss cheese
½ cup slivered almonds
½ cup sliced kalamata olives

Directions:
Steam beans until just tender
While beans cool, make dressing: combine all ingredients and whisk until well-incorporated
Toast almonds: spread in a single layer on a cookie sheet and toast in a 450 degree oven for two or three minutes, until golden brown
If serving immediately, pour dressing over all ingredients and toss to coat. If serving the next day, combine beans, peppers, olives and dressing. Add toasted almonds and cheese about 30 minutes before serving.

Posted: Fri - November 26, 2004 at 06:15 PM      

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