Green Bean Salad with Creme Fraiche

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 6 to 8 servings
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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


  1. 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.
  2. 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.