Green Bean Salad
Yield: 4 People
Work: 45 Minutes
Total: 45 Minutes
Gather Ingredients and Tools, then prep Ingredients as indicated.
Fill a Small Bowl with Ice Water.
Fill a Medium Pot with water and 1 tsp Salt, then bring to a boil and cook Green Beans for 30 Seconds. Remove with a slotted spoon and cool in a Bowl of Ice Water.
In a Small Bowl, combine Fermented Garlic, Vinegar, Oil and 1 tsp Salt, then mix and set aside.
In a Large Bowl, combine Bitter Greens, Spinach, Carrots, Herbs, Green Beans, and Vinegar mixture. Taste and add Salt if necessary.
Top with Hazelnuts and Cheese.
1 Cup Green Beans, tips trimmed
½ Cup Bitter Greens (Frisee, Arugula, Radicchio etc), chopped
1 Cup Spinach, rough chop
2 small Carrots, peeled and rounds sliced on Box Grater
5 sprigs Mint, stemmed and rough chop
5 sprigs Basil, stemmed and rough chop
¼ Cup toasted Hazelnut, chopped
¼ Cup Apple Cider Vinegar
½ Cup Camelina Oil
1 Tbsp Fermented Garlic (or raw Garlic), chopped
¼ Cup Goat Cheese, optional
Small Bowl x 2
Airtight Container in Refrigerator for 24 hours.
Questions about this recipe? Ask Chef Pierson!