Save Recipe Print
Yield:
Serves 12

Ingredients

Directions

Blanch the green beans in boiling salted water and shock into ice water to stop the cooking. Dry on paper towels. Peel the Fuyus with a peeler or sharp pairing knife, remove the core and slice into 1/8 thick slices. Place the shallots into a mixing bowl and add the vinegar, slowly whisk in the two oils, season well with salt and pepper. Place the persimmons into a large mixing bowl and add the vinaigrette, mix well and season with salt and pepper, add the green beans and the frisee and toss well, check for seasoning and add salt and pepper as necessary.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Green Bean Salad

Recipe courtesy of Jamie Deen

Green Beans and Bacon

Recipe courtesy of The Neelys

Roasted Green Beans

Recipe courtesy of Ree Drummond

Sauteed Green Beans

Recipe courtesy of Robin Miller

Vinaigrette For Green Salad

Recipe courtesy of Ina Garten

Green Beans with Lemon and Garlic

Recipe courtesy of The Neelys

Mixed Green Salad

Recipe courtesy of Catherine Scorsese

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

The Best Green Beans Ever

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories