String Bean "Casserole" Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 175
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 26
- Dietary Fiber
- 7
- Sugar
- 6
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 538
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
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
- 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.