Green Bean Salad With Apricot Vinaigrette Recipes

Steps:

• Whisk together the vinegar, shallots, Dijon, salt, and pepper in a large bowl. Add the oil in a slow, steady stream, whisking until smooth.
• Add the radishes, tomatoes, green onions and avocado and toss to combine. Then add the lettuce on top.
• When ready to serve, toss the dressing and other vegetables with the lettuce to coat.

Steps:

• Whisk together the vinegar and jam in a small bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified.
• Put the greens in a large bowl, toss with the vinaigrette and top with the almonds.

Steps:

• Boil nectar in medium saucepan until reduced to scant * cup, about 5 minutes. Mix in vinegar and apricots. Let stand until apricots soften, about 15 minutes. Puree mixture in blender. Season to taste with salt and pepper. Cool.
• Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Cool in large bowl of ice water. Drain again. Pat beans dry with paper towels. (Can be prepared 1 day ahead. Wrap green beans in paper towels. Cover vinaigrette and green beans separately and refrigerate.)
• Place beans in large bowl. Add 6 tablespoons vinaigrette and toss to coat. Season with salt and pepper. In another large bowl, toss mixed greens with enough remaining vinaigrette to coat. Season to taste with salt and pepper.
• Mound mixed greens in center of 6 plates. Surround with papaya slices. Arrange beans atop mixed greens. Sprinkle with pistachios and ricotta salata.

Steps:

• Combine vegetables in a large bowl.
• In a small bowl, mix together oil, vinegar, sugar, salt, and water. Pour over vegetables, and stir to coat. Refrigerate, covered, for 4 hours or overnight.

Steps:

• In a small bowl, whisk the first nine ingredients. Cover and refrigerate for at least 8 hours., Divide the salad greens, tomatoes and mushrooms among eight salad plates. Whisk dressing; drizzle over salads.

Steps:

• In a kettle of boiling water cook the beans for 2 to 4 minutes, or until they are crisp-tender, drain them, and refresh them in a bowl of ice and cold water. In a large bowl whisk together the vinegar, the mustard, and the orégano and add the oil in a stream, whisking until the vinaigrette is emulsified. To the vinaigrette add the beans, drained well, the yellow pepper, and the bacon, crumbled, toss the salad, and season it with salt and black pepper. The salad may be made 8 hours in advance.

Steps:

• Boil nectar in medium saucepan until reduced to scant cup, about 5 minutes.
• Mix in vinegar and apricots.
• Let stand until apricots soften, about 15 minutes.
• Puree mixture in blender.
• Season to taste with salt and pepper.
• Cool.
• Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes.
• Drain.
• Cool in large bowl of ice water.
• Drain again.
• Pat beans dry with paper towels.
• (Can be prepared 1 day ahead; wrap green beans in paper towels. Cover vinaigrette and green beans separately and refrigerate.).
• Place beans in large bowl.
• Add 6 tablespoons vinaigrette and toss to coat.
• Season with salt and pepper.
• In another large bowl, toss mixed greens with enough remaining vinaigrette to coat.
• Season to taste with salt and pepper.
• Mound mixed greens in center of 6 plates.
• Surround with papaya slices.
• Arrange beans atop mixed greens.
• Sprinkle with pistachios and ricotta salata.

Steps:

• Bring a large pot of salted water to a boil.
• In a large bowl, combine mustard powder and 2 tablespoons of very hot water; mix well. Let stand for 5 minutes to bloom. Add oil, shallot, rice vinegar, ginger, sugar and garlic, and season with salt and pepper. Whisk until smooth, then stir in scallions.
• Once the water is boiling, add the green beans and blanch them until crisp-tender, about 2 minutes. Drain and transfer to the large bowl. Season with salt and pepper, and toss until evenly coated in the dressing. Let cool, stirring occasionally, about 10 minutes.
• Transfer beans to a serving bowl or platter. Serve at room temperature or chilled, and top with the pecans.

Steps:

• Process first 7 ingredients in a blender until smooth. Fill a 6-qt. stockpot two-thirds full with water and bring to a boil. Add beans; cook, uncovered, until crisp-tender, 8-10 minutes., Remove beans and immediately drop into ice water. Drain and pat dry. In a salad bowl, combine salad greens, mango and beans. Sprinkle with peanuts. Serve with dressing.

Steps:

• Steam the green beans until crisp-tender.
• Drain in a large colander and run under cold water.
• Leave to drain thoroughly, about 10 minutes.
• Make vinaigrette: In a small blender, whisk all blender ingredients until emulsified.
• Check seasoning and adjust (you will probably find that you will need to add more salt after you add the vinaigrette to the green beans).
• Pour dressing onto green beans in a pretty bowl and toss to coat.
• Allow beans to 'sit' in dressing for at least 1/2 hour before serving to absorb dressing.
• Re-toss just before serving.
• Sprinkle toasted walnuts over and serve.