Speedy, Simple Sides Part II: The Green Beans
Creamy, cheesy green bean casserole is the stuff of comfort and tradition.
But for a lighter, contemporary California take, try this crisp, tangy “Green Bean Salad with Pickled Shallots.”
It’s from “Heart of the Artichoke” (Artisan), the newest cookbook by David Tanis, long-time chef at Berkeley’s landmark Chez Panisse.
I dunno about you, but at holiday tables so laden with a multitude of rich, buttery dishes, I always welcome having something bright, fresh and assertively zingy as a contrast.
This salad is all that and more — the crunch of slender green beans and the fruity twang of sherry vinegar. Plus, it takes no time to whip up. You can cook the beans and prepare the shallots ahead of time. Then, just before you sit down to dinner, toss them all together and serve in a pretty bowl.
Green Bean Salad with Pickled Shallots
(Serves 4 to 6)
3 large shallots
Salt and pepper
3 tablespoons sherry vinegar
2 pounds small green beans, topped and tailed
1/4 cup olive oil
1 tablespoon finely slivered chives
Peel the shallots and slice crosswise. Put them in a small bowl, season well with salt and pepper, and add vinegar. Let sit for a half hour.
Boil green beans in a large pot of salted water for 3 to 5 minutes, until just past crunchy. Spread them out to cool. Just before you serve the salad, put green beans in a bowl and season well with salt and pepper. Whisk olive oil into shallots and vinegar, then add dressed shallots to the beans. Toss well, transfer to a platter or serving bowl, and sprinkle with chives.
From “Heart of the Artichoke” by David Tanis
Yesterday: Speedy, Simple Sides Part I: The Mushrooms
More: My Thanksgiving Chinese Sticky Rice
With these delicious veggie side dishes we might be able to get away with a semi-healthy Thanksgiving meal. 😉
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I’m so glad you posted this recipe. We eat tons of green beans (my son prefers to eat them raw!) and I’m at a loss for new ways to make them. This recipe sounds like it has just enough zest to dress up green beans.
Green Bean Casserole was a staple on our holiday menu and while we bring it back now and then, I still like the clean flavors of simple and straightforward green beans. I think I need to pickle some shallots and make this recipe soon!
Ooh! I’m makin’ that for Thanksgiving.
Among the things I’m thankful for are Foodgal recipes!
Perfect simple side dish! Sounds great!
ooh, I was planning on green beans, but this looks so much better than steamed with lemon! Thanks for the inspiration and have a lovely thanksgiving foodgal!
Carolyn – how did you manage to make your green beans so perfectly cooked and green?! I always overcook them, haha.
Ooh yes I’m liking these sides Carolyn and the creative pairings! I’ve never had this but I can imagine how good it would be 😀
love love green beans and this salad with pickled shallots sound yum yum and is a great balance to the heavy holiday dishes 🙂
Rasa Malaysia: For great green beans, cook them in a big pot of salted water. Or I sometimes microwave them in a closed container in a little bit of salted water. Once they are crisp-tender, either shock them in ice water to stop the cooking process OR drain them and lay them out in one layer on a big baking sheet to cool them down quickly. Either method will help the beans keep from continuing to cook and turn limp or dull in color.
What a speedy continuation of your sides….love green beans too but have not tried this way of seasoning and cooking.
you know i could easily eat a bowl of pickled shallots.
i have a jar of pickled eggs in my fridge at all times. so good.
my great grandmother taught me a bad habit of drinking pickle juice. don’t know why i crave it
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