GREEN BEAN AND KALE CAESAR SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400˚. Toss the bread pieces on a baking sheet with 1 tablespoon olive oil, a pinch of salt and a few grinds of pepper. Roast, tossing halfway through, until browned and crisp, 15 to 20 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add the green beans to the boiling water and cook until bright green and just tender, 4 to 6 minutes. Drain and transfer to the ice water to cool completely. Drain again and transfer to a paper towel-lined baking sheet; pat dry.
- Make the dressing: Puree the anchovies, vinegar, lemon juice, garlic, parmesan and mustard in a blender, scraping down the sides with a rubber spatula, until smooth. With the machine running, slowly drizzle in the remaining ¼ cup olive oil and blend until combined. Season with salt and pepper.
- Combine the green beans, kale and half each of the croutons and pepitas in a large bowl. Add the dressing and toss to coat; season with salt and pepper. Transfer to a serving dish and top with the remaining croutons and pepitas; sprinkle with more parmesan.
MARINATED KALE AND GREEN BEAN SALAD
very refreshing and different salad!
Provided by Julie Howard @JulieH
Categories Vegetables
Number Of Ingredients 6
Steps:
- Combine oil, lemon juice, honey, and red pepper flakes in a large bowl. Add kale and toss to coat. Season to taste with salt and pepper. Let kale mixture sit at room temperature for 1-2 hours or cover and chill overnight, tossing occasionally. Line a rimmed baking sheet with a kitchen towel. Cook beans in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain beans; transfer to a bowl of ice water and let cool. Drain beans; spread out on prepared sheet and blot with kitchen towels to dry. DO AHEAD: Can be made 8 hours ahead. Wrap in paper towels, then in plastic wrap. Cover and chill. Add beans to kale and toss to coat. Season to taste with salt and pepper. Top with grated cheese.
MARINATED GREEN BEAN SALAD
This is a great marinated green bean salad for a hot summer day. Lots of fresh veggie options to switch around.
Provided by Sue Wilker Rockamann
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 4h30m
Yield 8
Number Of Ingredients 13
Steps:
- Bring water to a boil in a pot. Add green beans and cook until just crisp-tender, 4 to 5 minutes. Drain and rinse immediately in cold water.
- Transfer green beans to a large bowl and stir in corn, black beans, tomatoes, celery, bell pepper, and onion.
- Mix apple cider vinegar, sugar, olive oil, salt, and pepper together in a small bowl. Pour over vegetables and stir to coat. Refrigerate, covered, for 4 hours, or up to overnight.
Nutrition Facts : Calories 323.6 calories, Carbohydrate 45.3 g, Fat 14.2 g, Fiber 7.3 g, Protein 6.1 g, SaturatedFat 2 g, Sodium 750.4 mg, Sugar 24.2 g
MARINATED BEAN SALAD
Steps:
- Prepare a large bowl of ice water. Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 2 to 3 minutes. Drain and add to the ice water to stop the cooking. Drain and pat very dry. Add to a serving bowl along with the cannellini beans, chickpeas, tomatoes, sliced celery and leaves, red onion, peperoncini, olives and parsley.
- In a small bowl, whisk together the lemon juice, peperoncini brine, sugar, 1 teaspoon salt and several grinds of pepper. Whisk in the olive oil to make a smooth dressing. Pour over the bean mixture and toss well. Season with salt if needed. This salad can be made a day ahead --- the green beans may discolor a bit because of the lemon juice but will taste even better with the longer marination time.
SPICY PARMESAN GREEN BEANS AND KALE
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.
Nutrition Facts : Calories 138 calorie, Fat 8 grams, SaturatedFat 2 grams, Cholesterol 1 milligrams, Sodium 830 milligrams, Carbohydrate 15 grams, Fiber 4 grams, Protein 5 grams, Sugar 5 grams
COLD MARINATED GREEN BEAN SALAD
I first had this cold green bean salad in Berlin, Germany. The fresh dill and onion in the vinaigrette really brightens it. I have found that this dish goes really well with potatoes.
Provided by ShayShay1022
Time 2h25m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a pot of salted water to a boil. Add green beans and cook until crisp tender, about 7 minutes. Drain and rinse with cold water (or submerge in a bowl of ice water) to stop the cooking process. Transfer to a bowl.
- While the beans are cooling, combine dill, onion, vinegar, Dijon mustard, salt, and pepper in a medium bowl. Slowly add oil, whisking to combine. Let stand for 10 minutes.
- Pour dressing over the green beans, tossing gently to coat. Marinate in the refrigerator for at least 2 hours or up to 3 days before serving.
Nutrition Facts : Calories 165.7 calories, Carbohydrate 9 g, Fat 14.2 g, Fiber 4 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 330.9 mg, Sugar 1.8 g
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