Green beans with green salads
6 servings
10 minutes
Green beans with green salads is an elegant dish of French cuisine that combines the freshness of greens with the refined taste of aromatic sauces. Legends say such recipes originated in Provençal villages where simplicity and quality of ingredients were valued. Crispy beans, lightly blanched, retain their natural color and texture, while butter, garlic, lemon juice, and truffle oil give it a rich flavor. Soy sauce and Dijon mustard add subtle spicy notes. This dish is perfect as a light appetizer or side to main courses, providing a sense of freshness and harmony. Served with salad leaves, it gains airiness and balance, turning into a true culinary masterpiece.
1
Blanch green beans in a small amount of salted water for three minutes, with the inedible sharp tips trimmed off beforehand.
- Green beans: 1 kg
2
Cool the cooked beans to prevent them from losing color. It's best to place them in a colander on ice — it's less traumatic for the beans.
- Green beans: 1 kg
3
But it can also be placed under running icy water.
- Green beans: 1 kg
4
In a deep skillet, melt butter, sauté finely chopped garlic for thirty seconds, add the juice of one lemon, soy sauce, truffle oil, and mustard, season with pepper, and mix.
- Butter: 50 g
- Garlic: 4 cloves
- Lemon: 1 piece
- Soy sauce: 50 ml
- Truffle oil: 5 ml
- Dijon mustard: 1 teaspoon
- Ground black pepper: to taste
5
Cook the green beans in this sauce, stirring gently, for three minutes. Then mix with salad leaves and serve as an appetizer or side dish.
- Green beans: 1 kg
- Mixed salad greens blend: 150 g