This side dish is such a hit with my family that during the summer when green beans are in peak season, I make it on a weekly basis. Correction, my 13 year old son now makes it for us on a weekly basis. Lucky me!
I first enjoyed this salad while in cooking school and have been making it ever since. The original recipe is from Chowhound and delicious as written- thank you Chowhound for the inspiration! But this is my favorite summer version, especially when tomatoes are in abundance. I cannot get enough of these flavors. We eat a lot of Mediterranean cuisine in our house, so the ingredients used here are pantry and fridge staples for me. Along with weekly trips to the local farmer’s market, this is an easy and quick side dish that everyone loves. It is the perfect side dish to grilled pork, chicken and fish – mains we have a lot of!
I’m bringing this dish to a small, backyard, socially distanced birthday gathering this weekend. I cannot wait to share it with family and friends.
Cheers,
Christina
Green Beans Provencal
During the summer months, this side dish is on repeat in my house. I first enjoyed this dish while in cooking school and have been making it ever since. The recipe is adapted from Chowhound and this is now my favorite version, especially during the summer when the tomatoes are in abundance. It is the perfect side dish to grilled pork, chicken and fish. Enjoy!
Ingredients
- 2 tbsp finely chopped shallot
- 2 tbsp champagne vinegar red or white wine vinegar work as well
- 1 large garlic clove, minced
- 1 tbsp Dijon mustard
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ¼ cup extra-virgin olive oil
- 2 tbsp capers, drained, rinsed and coarsely chopped
- 1 lb green beans, trimmed of stem
- 2 tbsp kalamata olives, pitted and coarsely chopped
- ½ cup chopped cherry tomatoes
- ¼ cup crumbled feta optional
- 2 tbsp pine nuts, toasted optional
- 1 tbsp chopped flat leaf parsley
Instructions
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Combine the shallot, vinegar, and garlic in a large, nonreactive bowl and let sit for 15 minutes.
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Add the mustard, salt and pepper and whisk until combined. Whisking constantly, add the oil in a slow, steady stream. Stir in the capers and olives and taste for seasoning.
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Bring a large pot of salted water to a boil. Add trimmed green beans and cook until crisp-tender, about 3 to 4 minutes. The green beans should be cooked through but still have a slight crunch. Drain well in a colander and while still hot, add the green beans to the dressing.
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Toss until well coated. Add the tomatoes, and if using, feta cheese and pine nuts, and gently combine. Transfer to a serving bowl and sprinkle with parsley. Serve warm or at room temperature- both are delicious. Be sure to give a gentle toss just before serving to make sure all the green beans are well coated.
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