Green Bean Salad with Mustard Crema

Green Bean Salad with Mustard Crema Recipe
Photo: John Autry; Styling: Mindi Shapiro
Cooking the beans in salted water helps them retain a bright green color. Serve beans chilled or at room temperature.

Yield:

4 servings

Recipe from

Recipe Time

Total: 21 Minutes

Nutritional Information

Calories 90
Fat 5.4 g
Satfat 2.5 g
Monofat 1 g
Polyfat 0.4 g
Protein 2.3 g
Carbohydrate 8.9 g
Fiber 4.4 g
Cholesterol 11 mg
Iron 0.7 mg
Sodium 356 mg
Calcium 62 mg

Ingredients

2 pounds fresh green beans, trimmed
1 1/2 teaspoons sea salt, divided
1 tablespoon minced fresh chives
3 tablespoons crème fraîche
2 tablespoons whole-grain mustard
1/2 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper
2 tablespoons sliced almonds, toasted

Preparation

1. Cook beans 5 minutes or until crisp-tender in boiling water with 1 3/8 teaspoons salt. Drain and plunge beans into ice water. Drain and pat dry.

2. Combine remaining 1/8 teaspoon salt, chives, and next 4 ingredients (through pepper) in a large bowl, stirring well with a whisk. Add beans to mustard mixture; toss. Divide beans evenly among 4 plates; top each serving with 1 1/2 teaspoons almonds.

Note:

Lachlan Mackinnon-Patterson,

Frasca Food and Wine, Boulder,

August 2010
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