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Green Bean Salad with Hearts of Palm

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

 

Hands-on time 25 mins
Total time 1 hr, 25 mins
Yield

Makes 6 servings

If you can't find haricots verts (small, thin French green beans), use regular beans. Make ahead: Blanch the beans up to three days before, wrap them in damp paper towels, and store in a zip-top plastic freezer bag. Compose and dress the salad just before the big feast.

Ingredients

  • PICKLED ONIONS
  • 1 cup thinly sliced red onion (about 1/2 onion)
  • 3/4 cup rice wine vinegar
  • 1/2 teaspoon table salt
  • 1/2 teaspoon sugar
  • VINAIGRETTE
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons whole grain mustard
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon table salt
  • 1/4 teaspoon sugar
  • 2 tablespoons olive oil
  • SALAD
  • 1 1/2 pounds haricots verts (French green beans), trimmed
  • 1 (14-oz.) can hearts of palm, drained and rinsed
  • Freshly ground black pepper

How to Make It

  1. Prepare Pickled Onions: Toss together first 4 ingredients and 1/4 cup water in a bowl. Cover and chill 1 to 12 hours.

  2. Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Add oil in a slow steady stream, whisking constantly until smooth.

  3. Prepare Salad: Cook beans in 6 qt. boiling salted water in a large Dutch oven over medium-high heat 3 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain and pat dry.

  4. Cut hearts of palm into 1-inch-thick slices, and separate into rings. Toss haricots verts and hearts of palm with vinaigrette; add salt and pepper to taste. Arrange on a platter. Drain onions, and sprinkle over salad. Gently toss, if desired, and serve immediately.