Green Bean Salad with Creme Fraiche

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • Kosher salt
  • 2 pounds green beans, trimmed
  • 1/4 cup creme fraiche
  • 1/4 cup heavy cream
  • 2 tablespoons dijon mustard
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon white wine vinegar
  • 4 cups frisee (about 4 ounces)
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh tarragon
  • Freshly ground pepper
Directions
  • Fill a large bowl with ice water and set aside. Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, 7 to 10 minutes. Drain and immediately transfer to the ice bath; let sit until cool, about 2 minutes. Drain and pat dry. Slice the green beans in half lengthwise.

  • Make the dressing: Whisk the creme fraiche, heavy cream, dijon and whole-grain mustard, and 1/2 teaspoon salt in a large bowl. Add the green beans and toss to coat. Drizzle with the vinegar and add the frisee and herbs; season with salt and pepper and toss.

  • Photograph by Chris Court


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    This recipe is featured in:

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