You know, I can’t remember the last time I bought vegetables, but I’ve eaten more in the past month than I probably did all winter. Between our shared garden and the generosity of several friends, we have everything from jalapenos to eggplants to green beans and cantaloupes.. The only common summer vegetable that I know isn’t in there is yellow squash. I am absolutely loving this.
Thankfully, the magazines realize that we’re all overflowing with summer goodness and continue to provide unique and fresh ways to use the food. What also helps is recipes that don’t include firing up the stove or oven. It’s supposed to reach 100 degrees here today. I don’t need to add to the heat in any way if I can avoid it.
Enter Martha Stewart and this green bean salad. Fresh, crisp and uncooked. I’ve not been a huge fan of raw green beans before, but these looked worth the try.
This doesn’t get much easier. The vinaigrette is a simple combination of white-wine vinegar, Dijon mustard, honey, salt, pepper and olive oil. Whisked all together, it’s done.
The salad takes the longest because a pound of green beans have to be cut into 1/4-inch pieces, as do three stalks of celery. Once that’s done though, it’s just a matter of adding the vegetables to the bowl with the vinaigrette, tossing and serving.
I also chopped up some of the celery leaves and added them as a garnish just because I thought it looked pretty.
Dudette and I both enjoyed this very much. It’s light and refreshing and a great way to use garden-fresh green beans. Hubby found the dish to be rather uninteresting, but he still has a raging sinus infection and unless there’s a half cup of hot sauce in something, he doesn’t taste much of anything right now.
What I’d Do Different Next Time
I think the balance of vinegar to oil was a little off; heavy on the vinegar. I added a bit more Dijon mustard after the first taste and it calmed things down perfectly. The total greenness of this dish is perfect when serving other brightly colored dishes like corn on the cob or stuffed tomatoes or even red peppers. Because of that, I don’t feel the need add anything with color to this dish.
Chopped Green Bean and Celery Salad with Mustard Vinaigrette - print this recipe
from Martha Stewart’s Everyday Food Magazine, July 2011
2 tablespoons white-wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon honey
Salt and pepper to taste
1/4 cup extra-virgin olive oil
1 pound green beans, trimmed and cut into 1/4-inch pieces
3 stalks celery, halved lengthwise and cut into 1/4-inch pieces
Whisk together the vinegar, mustard, honey and salt and pepper to taste in a serving bowl. While whisking, stream in the olive oil until combined.
Add the cut green beans and celery to the vinaigrette; toss to coat. Season to taste with salt and pepper.