Green Bean Salad with Toasted Pecan Vinaigrette
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Yield: Makes 12 servings
This refreshing salad goes perfectly with the ham. To make short work of trimming the green beans, use kitchen scissors.
Make Ahead: The green beans, vinaigrette, and pecans can be prepared 1 day ahead.
Categories:
Ingredients
- 2 pounds green beans, trimmed and cut into 2-inch lengths
- 3/4 cup (3 ounces) pecan halves
- 2 tablespoons balsamic vinegar
- 2 tablespoons red wine vinegar
- 3/4 cup vegetable oil
- Salt and freshly ground black pepper, to taste
Similar Recipes
Latest Recipes
Instructions
- 1. Bring a large pot of lightly salted water to a boil over high heat. Add the beans and cook until crisp-tender, about 3 minutes. Drain and rinse well under cold running water. Spread on paper towels and pat dry. Cool completely. (The green beans can be prepared up to 1 day ahead, wrapped in fresh, dry paper towels, placed in plastic bags, and refrigerated.)
- 2. Position a rack in the center of the oven and preheat to 350°F. Spread the pecans on a baking sheet. Bake, stirring occasionally, until toasted and fragrant, about 10 minutes. Cool completely. Coarsely chop 1/4 cup of the pecans and set aside.
- 3. Combine the remaining 1/2 cup pecans and the balsamic and wine vinegars in a blender. With the machine running, gradually add the oil to make a smooth vinaigrette. Season with salt and pepper. (The vinaigrette and chopped pecans can be prepared up to 1 day ahead, covered and refrigerated.)
- 4. Toss the green beans with the vinaigrette in a large bowl. Transfer to a serving platter or bowl and sprinkle with the chopped pecans. Serve chilled or at room temperature.
Sponsor Become a sponsor
Sponsor Become a sponsor
About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
