Green Bean Salad with Lemon, Herbs, and Toasted Almonds Recipe
This vibrant Green Bean Salad combines crisp, tender green beans with a zesty lemon dressing, accented by shallots, toasted almonds, and creamy blue or feta cheese. The salad balances a bright, tangy flavor with crunchy textures and fresh herbs, making it a perfect light lunch or side dish.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 1 pound green beans, trimmed
- 1 small head endive, leaves separated
- ¼ cup chopped Italian parsley
- ¼ cup slivered almonds, toasted
- 4 ounces blue cheese or feta cheese, sliced
- ¼ cup fried shallots (optional)
Dressing Ingredients
- 5 tablespoons fresh lemon juice (from 2 to 3 lemons)
- ⅓ cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons finely chopped chives
- 1 medium shallot, thinly sliced
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
Instructions
- Blanch the Green Beans: Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 2-3 minutes until crisp-tender. Immediately drain and plunge the beans into a bowl of ice water to stop the cooking and preserve their vibrant green color. Drain and pat dry.
- Prepare the Dressing: In a medium bowl, whisk together the fresh lemon juice, extra-virgin olive oil, Dijon mustard, and honey until well combined and emulsified. Stir in the finely chopped chives, sliced shallot, kosher salt, and freshly cracked black pepper.
- Toss the Salad: In a large bowl, combine the blanched green beans, separated endive leaves, and chopped Italian parsley. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Add Crunch and Cheese: Sprinkle the toasted slivered almonds and fried shallots (if using) over the salad. Top with slices of blue cheese or feta cheese.
- Serve: Serve immediately at room temperature or chilled for 15-20 minutes for the flavors to meld. This salad pairs well with grilled meats or as a refreshing vegetarian main dish.
Notes
- To toast almonds, place them in a dry skillet over medium heat and cook, stirring frequently until golden and fragrant, about 3-5 minutes.
- For a nut-free version, omit the slivered almonds and fried shallots.
- Blue cheese can be substituted with feta for a milder, tangier flavor.
- Make sure to shock the green beans in ice water immediately after boiling to maintain their bright green color and crunch.
- This salad is best eaten the day it’s made but can be refrigerated for up to 24 hours.
