Green Bean Salad with Creme Fraiche
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 85
- Total Fat
- 5
- Saturated Fat
- 3
- Carbohydrates
- 10
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 3
- Cholesterol
- 14
- Sodium
- 356
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
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.