Tuesday, August 25, 2009

Green Bean and Celery Salad

You might have noticed that I'm a little bit in love with green beans this summer, particularly in salads. In this incarnation, the versatile green bean is paired with underappreciated celery. Together they are crisp and refreshing, but then you add the dressing to beat all dressings, and this is a simply magical salad. I can tell this is going to be my new go-to salad dressing. And the best part is, all the ingredients are probably in your pantry right now.

Use really fresh, quality green beans for this recipe, and celery ribs from the heart. This is not a very expensive recipe to make, folks, so you might as well use the best available ingredients. Serve as a side salad or as the main event. But either way, be happy as you crunch away, and ooh and ahh over the dressing.

Green Bean and Celery Salad
adapted from Food Network Magazine
serves 2


3/4 pound green beans, trimmed and halved
juice of one lemon
1 tablespoon dijon mustard
sea salt and freshly ground pepper
3 tablespoons extra virgin olive oil
1 tablespoon drained capers
handful chopped parsley leaves
handful chopped celery leaves
2 celery stalks, thinly sliced


1. Bring a medium pot of water to a boil. Add green beans and cook just until crisp-tender, about 3 minutes. Drain and rinse with cold water.

2. In the bottom of your salad bowl, whisk lemon juice, dijon, salt, pepper and oil. Add capers, parsley, and celery leaves, and stir to combine well. Add the green beans and chopped celery and toss to coat. Serve.


1 comment:

  1. So many of my favorite ingredients in one wonderful salad bowl! Thank you - just what we need during this awful heatwave!