Recipe courtesy Food Network Magazine
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Whisk 2 tablespoons lemon juice, 1 tablespoon dijon mustard, a pinch of salt and 3 tablespoons olive oil in a bowl. Add 1 minced shallot, 2 tablespoons capers, a handful each of chopped parsley and celery leaves, and a pinch of pepper. Boil 3/4 pound halved green beans until crisp-tender, 4 minutes; drain and add to the dressing along with a few thinly sliced celery ribs.
Photograph by Antonis Achilleos
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Photo: Green Bean and Celery Salad Recipe
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By jamloquet
Ossining, 72
on September 09, 2012
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I made this primarily for my husband but I loved it as much as he did. I thought it would be too tart with the lemon and mustard but it wasn't at all. Quite delicious made exactly as written. I will make this again and again.
By Maestra1
Los Angeles, CA
on July 12, 2012
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I am making this wonderful salad for lunch today. Making it for the fourth time. It is delicious, crunchy, healthy and a great way to get your veggies. I've also served it at a party and potluck and it is a hit everytime!
By brennalew@gmail.com
kensington, ct
on October 04, 2011
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wondering why it doesn't give number of servings for this recipe?
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