Green Bean Salad with Pickled Red Onions and Fried Almonds

Page: smittenkitchen.com/2011/02/green-bean-salad-with-pickled-red-onions-and-fried-almonds/

Cuisine: North American | Course Type: Salads

(2 reviews)

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Recipe Reviews

Everything AJ said is true. Amazing - and the roasted almonds seals the deal. As with AJ, I used the narrow green beans, cooked 3 minutes, and snap cooled by immersion in a water bath. My red onions probably only marinated for 40 minutes - which Deb said was OK but suboptimal. I couldn't bring myself to pay $6 for fennel bulb so I skipped that and used a bit extra celery. I also roasted my almonds for about 7 minutes at 425˚F. I was unsure how you could see the whole almonds get brown in the follow-up olive oil sauté, but after about 5 minutes it was clear that it was getting dark brown.

Really excellent - don't skip the almonds!

(0) comment (1) useful  

This was just delicious. You need about an hour's lead time to let the onions pickle. I used the thin haricots verts and followed by the ice bath option (Deb gives the no-ice-bath option too). The dressing on this salad blends the pickling liquid and EVOO.

In addition, following Deb's lead, I roasted the almonds at 350 for about 8-9 minutes prior to frying them and was glad I did. The almonds really put this salad over the top. Just yummy and healthy.

(edited 14th April 2011) (0) comment (0) useful  

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