Russian Green Bean Salad with Garlic Salad
Crisp–tender beans tossed with a walnut–vinegar dressing and fresh herbs, served at room temperature for peak flavor.
Ingredients
- ½ cup broken walnuts
- 2 large cloves garlic (peeled and each cut into several pieces)
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 teaspoon ground coriander seed
- ⅛ to ¼ teaspoon hot pepper sauce (such as Tabasco)
- 2 tablespoons firmly packed parsley leaves and tender stems
- ¼ cup firmly packed basil leaves
- ¼ cup firmly packed cilantro leaves and tender stems
- 1 pound fresh green beans (stems removed and steamed until crisp–tender; cooled in ice water)
- ½ cup thinly sliced green onions
- ½ cup thinly sliced radishes
- salt and freshly ground pepper (to taste)
Instructions
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To prepare dressing, place walnuts and garlic in food processor fitted with knife blade; chop, using pulse control, until evenly fine.
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Add olive oil, vinegar, lemon juice, water, and ground coriander seed with hot pepper sauce; process until smooth.
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Add parsley, basil, and cilantro leaves, and evenly chop, using pulse control.
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Pat beans dry and combine with dressing, green onion, and radishes; season well with salt and pepper.
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Let stand at room temperature for 1/2 hour to marry flavors. Do not combine beans with dressing more than 1 1/2–2 hours before serving or beans may change color.
Notes
Yield: 4–6 servings.
