Katie Lee Biegel's Creamy Green Bean Salad | The Kitchen | Food Network
Katie freshens up this classic Thanksgiving side by creating a crisp, earthy salad with a creamy Parmesan dressing!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more:
Get the recipe ▶
Subscribe to Food Network ▶
Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Creamy Green Bean Salad
RECIPE COURTESY OF KATIE LEE BIEGEL
Level: Easy
Total: 30 min
Active: 20 min
Yield: 4 to 6 servings
Ingredients
Salad:
2 tablespoons unsalted butter
1 pound cremini mushrooms, sliced
1 tablespoon fresh thyme leaves
1 teaspoon Worcestershire sauce
2 ribs celery, thinly sliced
2 cloves garlic, minced
Kosher salt
1 pound green beans, trimmed
1 large head romaine lettuce, roughly chopped
1/2 cup sliced almonds, toasted
1/2 cup crispy fried onions (more if desired!)
Creamy Parmesan Dressing:
1/2 cup low-fat yogurt
1/3 cup grated Parmesan
1/4 cup mayonnaise
2 tablespoons sherry vinegar
Kosher salt and freshly cracked black pepper
Directions
For the salad: Melt the butter in a large, heavy-bottomed skillet over medium-high heat. Add the mushrooms to the melted butter and cook, stirring occasionally, until they are golden brown and have released their moisture, about 6 minutes. Stir in the thyme, Worcestershire, celery, garlic and salt to taste. Cook until the garlic and thyme are aromatic and the celery is starting to brown on the edges, about 2 minutes. The celery should still be lightly crisp. Add more salt if desired. Take off the heat and spread on a sheet tray to cool.
Meanwhile, bring a medium pot of water to a boil. Set up a large bowl of ice water and line a sheet tray with a paper towel or kitchen towel. Generously season the boiling water with salt. Add the green beans and cook for 2 to 3 minutes. Remove with a spider or drain in a colander and transfer to the ice bath. Once cooled, transfer the green beans to the lined sheet tray and thoroughly pat dry.
For the creamy Parmesan dressing: Whisk together the yogurt, Parmesan, mayonnaise, sherry vinegar, 1/4 teaspoon salt and 1 teaspoon pepper in a large bowl. Refrigerate if not using immediately.
To assemble: To the bowl of dressing, add the green beans, mushroom mixture and romaine. Toss to combine and everything is fully coated. Transfer to a serving dish and top with the almonds and crispy fried onions. Serve immediately.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#TheKitchen #FoodNetwork #KatieLee #CreamyGreenBeanSalad
Katie Lee Biegel's Creamy Green Bean Salad | The Kitchen | Food Network
Best Side Dish, Green beans French Style
Green beans are one of the best side vegetable dishes you can make. They go with almost everything, from lamb racks, roast beef or chicken, even with fish. This method is the French way, which keeps the beans nice and green. You can pre-cook them in advance, even the day before and finish them off just before serving.
The beans are cooked with sliced shallots, this enhances the flavour without overpowering the actual meal. There’s no garlic, chili, nuts etc. It is a side dish after all, not a meal, therefore simplicity is best.
If you’re in a hurry, skip the cooling down part and add directly to pan once cooked. They won’t be as green but still as delicious.
You could also add a little lemon squeeze if you like. Enjoy green beans French style.
???? Get this written recipe link here:
▶ Check out my favourite kitchen tools here (affiliate):
▶ Follow me on Instagram:
▶ Follow me on Facebook:
▶Music by Epidemic Sound:
Want to mail me something?
Fan mail and products
MAILING ADDRESS:
RECIPE30
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA
Green Bean Salad - Recipe by Laura Vitale - Laura in the Kitchen Episode 156
To get this complete recipe with instructions and measurements, check out my website:
Official Facebook Page:
Twitter: @Lauraskitchen
Green Bean Salad with Avocado Dressing 20200825
Copycat of a popular salad at a charcoal chicken chain in Sydney called Chargrill Charlie's. I don't care for their chicken. But they do good salads!
Love the avocado on avocado in this. :)
PRINT RECIPE:
Cold Green Bean Salad Recipe – How to Make Green Bean Salad | Blondelish
This simple cold green bean salad recipe is a refreshing main or side dish. All you need is a few fresh veggies, mozzarella cheese, and a delicious herby vinaigrette dressing, to make this fresh green bean and tomato salad in under 15 minutes. ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Ingredients
▢1 1/2 lb fresh green beans
▢2 cups cherry tomatoes - halved
▢1 cup black olives - pitted, halved
▢1 medium red onion - thinly sliced
▢1/2 lb Italian salami - cut into strips
▢1 bunch parsley - chopped
▢8 oz mini mozzarella balls
Dressing:
▢1/4 cups olive oil
▢2 tbsp white vinegar
▢1 clove garlic - minced
▢1 tsp dry oregano
▢1 tsp fine salt
▢1/4 tsp ground pepper
Instructions
1. First, let's prepare the fresh green beans. Rinse them in a colander under cool running water. Trim off the stems and cut them in half.
2. To blanch the beans, bring a large pot of salted water to a boil. Once the water is boiling, carefully add your prepared beans into the pot. Cook for 1-2 minutes, or until the beans are crisp-tender and vibrant green.
3. Have a bowl with ice and water next to the pot. As soon as the beans are done cooking, transfer them into the ice bowl to stop the cooking process. Let them chill for a couple of minutes, then drain well.
4. Now let's make the dressing. In a small jar, add all the dressing ingredients and shake to emulsify.
5. To complete the salad, prep the remaining ingredients. Halve the cherry tomatoes and pitted olives. Slice the red onion and cut the Italian salami into thin strips. Finely chop the parsley.
6. Place all salad ingredients together into a large salad bowl. Drizzle with the dressing and toss to combine.
???? PRINT RECIPE HERE:
Ingredient Swaps
Here are a few simple swaps if you don’t have all of the ingredients for this fresh green bean and tomato salad:
- You can swap the green beans for cauliflower or broccoli. Start by breaking the cauliflower or broccoli into florets, then blanch them just like you would do with the green beans.
- If you prefer, swap the black olives for green or kalamata olives.
- Feel free to substitute the mozzarella for a crumbled cheese, like feta or blue stilton.
- You can even replace the dressing with pesto sauce! I recommend adding extra lemon juice for punch.
Add-Ins
Here are some tasty ingredients to add to your salad to make it a more complete meal:
- Cooked pasta or cooked grains like quinoa or bulgur
- Crumbled cooked bacon
- Other vegetables, such as chopped cucumber or corn kernels, blanched asparagus or new potatoes
- Canned beans like chickpeas or black beans (drained and rinsed)
- Marinated artichokes, banana peppers, or roasted red peppers
- Sun-dried tomatoes
FAQs
What other dressings can be used for fresh green bean and tomato salad?
A pesto sauce would be great with green beans and tomatoes. Or try a maple dijon vinaigrette.
How should I cook green beans for salad?
Blanch the fresh beans in boiling water for just a couple of minutes. Then transfer them, using a slotted spoon, to an ice bath to stop the cooking process.
How long should I boil green beans for salad?
I find that 1 to 2 minutes is enough to cook the beans, so they have a tender crunch. If you prefer them softer, then add a minute more to the cooking time.
How long to cook green beans to make them soft?
Boiling the beans for 3 to 4 minutes will make them soft, if you prefer.
How long to steam the green beans for salad?
If you’d like to steam the beans rather than boil them, cook for about 5-6 minutes. The steaming process will take a bit longer than boiling.
What to serve with fresh green bean tomato salad?
This is a great summertime side dish for any entree. Serve it alongside your favorite steak, baked salmon, or for a vegetarian meal, cauliflower steaks.
How to season green beans for salad?
You can season the cooking water by adding 1 tablespoon of salt. This will give them a salty flavor. Just like you would do with pasta.
Can you make ahead this cold green bean salad for meal prep?
This salad recipe is perfect for meal prep. In fact, it’s better the next day, as the flavors will blend more. Keep the dish well refrigerated in air-tight containers for up to 3 days.
How to make green bean salad with frozen beans?
To use frozen beans, place them into a large pot and add water just enough to cover. Heat the pot over medium-high heat until thawed and warmed through, this takes about 6-8 minutes. Drain the beans well before using, then proceed with the recipe as is.
Follow for more healthy and delicious recipes:
Website:
Facebook:
Instagram:
Pinterest:
Twitter:
TikTok:
#recipe #recipes #saladrecipe #salad #salads #beansalad
Greek-Style Green Bean & Potato Salad (Vegan Recipe for Lent)
Print this recipe here:
Ingredients
1 and 1/2 - 2 pounds red, gold, or russet potatoes
1 and 1/2 pounds green beans, ends trimmed
8-10 Kalamata Olives, pitted and halved
1 teaspoon dried dill
salt, to taste
The Dressing:
1/4 cup olive oil
1//8 cup red wine vinegar
1/8 cup fresh lemon juice
1 tablespoon mustard
1 garlic clove, grated
Instructions
Peel the potatoes and place them in a medium saucepan. Cover them with cold water and season with 1 and 1/2 teaspoons salt. Bring to a boil and reduce the heat to medium. Cook the potatoes until they are fork tender, Larger potatoes will take longer to cook than smaller ones.
Lift the potatoes out of the water and set them aside to cool cool until they can be handled.
Add the string beans to the same pot and boil them for 7-8 minutes. Drain the potatoes and add them to a large bowl that has been filled with ice water. This will cool them quickly and hel them stay bright green and vibrant.
Combine the dressing ingredients in a bowl and whisk the together. (I usually double the amount of dressing).
Slice the potatoes into rounds or cubes and place them in a large bowl.
Pat the green beans dry and cut them in half and add them to the bowl with the potatoes.
Pour the dressing on top of the green beans and the potatoes.
Add the olives and dill, and toss.
Serve the salad slightly warm.
Notes
Leftovers will keep fresh in an airtight container in the refrigerator for up to a week.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!