Green Bean Salad with Mustard Crema

Name: Green Bean Salad with Mustard Crema
Total time: 21 min
Yield: 4 servings
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

6 Reviews

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Photo: John Autry; Styling: Mindi Shapiro

Total Time

21 Mins

Yield

4 servings

Cooking the beans in salted water helps them retain a bright green color. Serve beans chilled or at room temperature.

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

How to Make It

Step 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.

Step 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.

Frasca Food and Wine, Boulder

Ratings & Reviews

lilsnack8's Review

2011-08-23T05:19:19-04:00 dory92064

Outstanding. Made as written.

8stringfan's Review

2011-06-06T13:31:57-04:00 dschid

Not bad. I can't say it's blindingly brilliant, but it's fairly quick and easy and makes an acceptable side dish. I used crema mexicana because there was no creme fraiche in two stores. Seems like a fine sub. Basically this comes out like a green bean salad. I thought it was a decent side for a summer BBQ plate featuring grilled pork tenderloin, corn on the cob, and corn muffins.

dschid's Review

2011-01-09T22:15:56-05:00 kiall1

After reading the reviews, I was excited to try this. I even bought the creme fraiche. I made it exactly as written, but was disappointed. It was extremely bland. I think if I made it again, I would at least double the mustard.

kiall1's Review

2010-09-02T01:21:07-04:00 lilsnack8

Excellent! Served with Herb & Lemon Roasted Striped Bass (Aug 2010), which was outstanding. I prepped everything earlier in the day, then threw it all together 15 minutes before serving.

nhbrowneyedgirl's Review

2010-07-28T23:21:14-04:00 8stringfan

I, too used sour cream, which I had on hand, and agree that it was a keeper. I bought the beans at the farmer's market and bought 2 varieties and mixed them together. Yum.

dory92064's Review

2010-07-13T03:59:31-04:00 nhbrowneyedgirl

Very good. Only change was to use sour cream instead of creme fraiche. Great flavor and so simple to prepare. Definitely a keeper. Served with B.A. Halibut Fish Sticks, with CL Bacon-Tomato Butter and roasted fingerling potatoes.

Green Bean Salad with Mustard Crema

Ingredients

How to Make It

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Ratings & Reviews

lilsnack8's Review

8stringfan's Review

dschid's Review

kiall1's Review

nhbrowneyedgirl's Review

dory92064's Review

Green Bean Salad with Mustard Crema

Ingredients

Nutritional Information

How to Make It

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