Green Bean Salad


Yield: 4 People


Work: 45 Minutes


Total: 45 Minutes


How to

  • 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

  • Salt

  • Ice Water


  • Knife

  • Cutting Board

  • Large Bowl

  • Small Bowl x 2

  • Peeler

  • Measuring Cup

  • Measuring Spoons

  • Pot

  • Spoon

  • Box Grater

  • Airtight Container


  • Airtight Container in Refrigerator for 24 hours.


Questions about this recipe? Ask Chef Pierson!