GREEN BEAN SALAD WITH PICKLED ONIONS
Year ‘round, green beans are the workhorse of the kitchen. And summertime is no exception. This time of year down our way, we’re awash in green beans—and what better way to use them than in an outdoor picnic salad. Picnic sides in this warm weather, with no mayo dressing to be concerned about, are a great contribution to that barbecue or church picnic. Make this salad a day ahead to let the flavors meld—then just toss and garnish and its ready to go.
- 1/3 cup apple cider vinegar
- Pinch of coarse salt
- 1 tblsp honey
- very thinly sliced red or sweet Vidalia onion, to taste
- 2 oz Parmesan cheese, finely grated
- 1 garlic clove, grated
- 1 lb green beans, trimmed—left long or cut to bite size
- 1 tblsp finely minced fresh rosemary
- ¼ cup olive oil
- 1 tblsp Dijon mustard
- Black pepper
Cook green beans in salted water until barely tender—3-4 minutes. Scoop out beans into a bowl of ice water to cool. Whisk together vinegar, honey and salt—add sliced onions and stir to cover onions. Let sit to pickle 15-20 minutes, then drain—save pickling liquid. Drain green beans and spread out on paper towels to dry. Toss with the minced rosemary. Whisk together garlic, mustard, oil, pepper and pickling liquid, and half the parmesan. Toss dry green beans and rosemary with dressing, cover and refrigerate. Just before serving, toss again, sprinkle with remaining parmesan, and garnish with a few thinly sliced onions.
The Kitchen Hive
