String Bean "Casserole" Salad

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

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Kosher salt and freshly ground black pepper
  • 1 pound haricots verts, trimmed and cut into thirds
  • 1 red bell pepper, seeded and sliced
  • For the Mushrooms:
  • 1/2 cup apple cider vinegar
  • 2 ounces dried porcini mushrooms
  • 3 cloves garlic, smashed
  • 8 sprigs fresh thyme
  • For the Vinaigrette:
  • 1 tablespoon Dijon mustard
  • 4 tablespoons mushroom soaking liquid
  • 2 tablespoons olive oil
  • 1/2 cup French-fried onions, lightly hand-crushed (recommended: French's)
Directions
Watch how to make this recipe.
  • Fill up a large bowl of water and a few handfuls of ice, set aside.

  • Bring a large pot of water to a rolling boil. Add a heavy pinch of salt, the green beans, and the bell peppers. Stir to dissolve the salt and cook the vegetables until bright and still crisp, just a few minutes. With a sieve or slotted spoon, remove the vegetables to the bowl of ice water to stop them from over cooking. Once the vegetables are cooled remove them to a paper towel-lined baking sheet and pat dry.

  • To prepare the mushrooms: In a small saucepot on medium heat add 2 cups of water, the vinegar, mushrooms, garlic, thyme, and 1 teaspoon salt. Stir to dissolve the salt, cover and cook on medium heat for 15 minutes. Turn off the heat and let it rest covered for 15 minutes more.

  • To make the vinaigrette: Whisk together the mustard, 4 tablespoons of the liquid the mushrooms are soaking in, and olive oil in a small bowl. Season with some salt and a grind or two of pepper.

  • Shake the excess liquid off the mushrooms and add them to a large bowl along with the cooked vegetables and the vinaigrette. Toss and serve with fried onions sprinkled over the top.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    The Best Christmas Recipes