TOM'S GREEN BEANS WITH SHALLOTS
Provided by Valerie Bertinelli
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place the beans in a steamer in a pot filled with 2 inches of boiling water. Cover and steam until the beans are bright green and still slightly firm to the bite, about 10 minutes.
- Meanwhile, whisk together the vinegar, mustard, shallot, some salt and pepper, and the oil. Pour the dressing over the beans and toss to coat. Cover and let marinate in the refrigerator for at least 1 hour or up to overnight. Bring to room temperature and serve.
GREEN BEAN NIçOISE SALAD
Vegetarian Niçoise salad with green beans, radishes, olives, new potatoes, and eggs
Provided by Katherine Sacks
Categories Green Bean Salad Spring Olive Potato Capers Radish Vegetarian Egg Picnic
Yield Serves 8-12
Number Of Ingredients 15
Steps:
- Place potatoes in a medium pot; add cold water to cover by 1". Season with salt, bring to a boil, and cook until potatoes are fork-tender, 12-15 minutes. Transfer to a large bowl of ice water and chill until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
- Meanwhile, bring another medium pot of salted water to a boil. Add green beans and cook until crisp-tender, 2-4 minutes. Using a slotted spoon, transfer to ice water; reserve hot water in pot. Chill beans until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
- Return water in green bean pot to a boil, carefully add eggs, and cook 8 minutes. Transfer eggs to ice water and chill until cold, about 5 minutes. Peel; set aside.
- Combine shallot, lemon zest, lemon juice, Dijon, honey, pepper, and 1/4 tsp. salt in a medium bowl. Whisk in 3 Tbsp. oil in a slow, steady stream, then whisk in 1 Tbsp. dill.
- Heat remaining 2 Tbsp. oil in a small saucepan over medium-high. Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5 minutes. Transfer capers with slotted spoon to paper towels. Let oil cool.
- Toss green beans in a large bowl with half of the dressing. Arrange on a platter. Transfer potatoes to same bowl and toss with 1 Tbsp. dressing; arrange in a section on top of green beans. Toss radishes with 1 Tbsp. dressing in same bowl; arrange in another section on top of green beans. Cut eggs into quarters and place eggs and olives in sections on top of green beans, letting some beans show through. Just before serving, drizzle salad with remaining dressing, then top with fried capers and remaining 1 Tbsp. dill.
GARLICKY GREEN BEANS WITH SHALLOT
Caramelized shallots and garlic with cheese. Yummy!
Provided by murphyjct
Categories Side Dish Vegetables Green Beans
Time 30m
Yield 5
Number Of Ingredients 7
Steps:
- Melt butter with olive oil in a large skillet over medium heat. Cook shallot and garlic in the hot butter mixture, stirring frequently, until soft and slightly browned, 5 to 10 minutes.
- Stir green beans with shallot mixture; season with salt and pepper. Cook and stir green beans until tender, about 12 minutes.
- Remove skillet from heat and sprinkle Parmesan cheese over the green beans.
Nutrition Facts : Calories 168.7 calories, Carbohydrate 10 g, Cholesterol 13.1 mg, Fat 12.8 g, Fiber 3.1 g, Protein 5.3 g, SaturatedFat 4 g, Sodium 177.2 mg, Sugar 1.7 g
COLLARD GREEN AND RADISH SLAW WITH CRISPY SHALLOTS
Provided by Dawn Perry
Categories Salad Side Thanksgiving Vegetarian Quick & Easy High Fiber Low Sodium Radish Fall Healthy Low Cholesterol Vegan Collard Greens Shallot Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Cook shallots and oil in a small saucepan over medium-high heat, stirring occasionally, until shallots are golden, 8-10 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate; season with salt. Transfer oil to a small bowl and let cool.
- Combine collard greens, radishes, and vinegar in a large bowl; season with salt and pepper. Drizzle with shallot oil and toss to coat. Top with crispy shallots.
- DO AHEAD: Crispy shallots can be made 2 hours ahead. Store shallots and oil separately at room temperature.
GREEN BEANS WITH SHALLOTS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Bring a medium pot of cold water to a boil over high heat and salt it generously. Trim the stem end off the green beans. Peel and finely chop the shallot.
- Drop the green beans into the boiling water and cook, uncovered, until crisp-tender, about 4 minutes. Drain in a colander set in the sink and rinse with very cold water until cool. Drain well and pat dry with paper towels. (The vegetables can be prepared up to this point, up to 4 hours ahead.)
- Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until the shallot is just golden, about 2 minutes. Add the green beans, increase the heat to high, and cook, stirring occasionally, until the beans are heated through, about 4 minutes. Season with the 1/2 teaspoon salt and some pepper and serve immediately.
GREEN BEANS WITH SHALLOT DRESSING
With this delicious dressing, green beans are totally yummers! My kids had two servings each last night!
Provided by Jen Wolpert
Categories Side Dish Vegetables Green Beans
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slice on a paper towel-lined plate. Let cool and crumble bacon. Reserve 1 teaspoon of bacon drippings.
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the green beans, recover, and steam until just tender, 3 minutes.
- Whisk together olive oil, Dijon-style mustard, vinegar, bacon drippings, and shallot in a bowl. Toss hot, steamed green beans in a bowl with the dressing and crumbled bacon, and serve.
Nutrition Facts : Calories 130.3 calories, Carbohydrate 2.7 g, Cholesterol 3.7 mg, Fat 12.4 g, Fiber 1.9 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 300.3 mg, Sugar 0.1 g
GREEN BEAN AND RADISH SALAD WITH MUSTARD - CAPER VINAIGRETTE
A simple, rustic vegetable salad with French country flair that's perfect on the side with whatever you're grilling this summer! Green Bean and Radish Salad with Mustard - Caper Vinaigrette is easy to make and comes together quickly!
Provided by By: Carol | From A Chef's Kitchen
Categories Side Dishes - Salads
Time 30m
Number Of Ingredients 12
Steps:
- Whisk together the first 8 ingredients in a bowl or in a jar, starting with 2 tablespoons Dijon mustard and shake well. Add salt and black pepper to taste. Adjust acidity and mustard level as desired.
- Prepare an ice bath.
- Bring a pot of generously salted (at least 2 tablespoons) water to a boil.
- Drop the green beans into the boiling water and boil for 4-5 minutes or until crisp-tender and still bright green.
- Scoop the beans out of the boiling water with a sieve and immediately drop into the ice bath. Let cool in the ice bath for several minutes. Drain and pat dry as well as you can.
- Toss together the green beans and radishes.
- Drizzle with the vinaigrette as desired and toss. (You may not need all of it; reserve the remainder for another use or as a marinade for chicken.)
- Serve immediately.
Nutrition Facts : ServingSize 1, Calories 282 kcal, Carbohydrate 15 g, Protein 4 g, Fat 25 g, SaturatedFat 3 g, TransFat 1 g, Sodium 134 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 21 g
SAUTEED RADISHES WITH GREEN BEANS
I've heard radishes are the only vegetable you don't cook, but a cookbook from the 1950s disagrees. Green beans and wax beans round out this dish. -Pam Kaiser, Mansfield, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat butter over medium-high heat. Add beans; cook and stir 3-4 minutes or until crisp-tender., Add radishes; cook 2-3 minutes longer or until vegetables are tender, stirring occasionally. Stir in sugar and salt; sprinkle with nuts.
Nutrition Facts : Calories 75 calories, Fat 6g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 177mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
GREEN BEANS & RADISHES WITH SHALLOT DRESSING
Give your side dish some lightness and crunch with thinly sliced radish, then dress with mustard and lemon
Provided by James Martin
Categories Lunch, Side dish
Time 15m
Number Of Ingredients 6
Steps:
- Boil a large pan of water. Tip in the beans and cook for 4-5 mins until just tender. Meanwhile, mix the shallot, mustard, oil and lemon juice with a little salt and pepper. Drain the beans well, then toss with the radishes and dressing. Serve warm.
Nutrition Facts : Calories 48 calories, Fat 3 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
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