Spring Herb Green Bean Salad
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When fresh is more than enough 🌿
This salad is all about restraint, in the best way. 🤍 No heavy dressings, no unnecessary steps, just good ingredients treated well. The lemon lifts, the herbs soften, and the olive oil ties it all together into something effortless and complete. It’s the kind of side that doesn’t compete—it complements, gently and perfectly. ✨
Spring Herb Green Bean Salad
Yield: 4 to 6 servings
1 pound green beans, end trimmed
2 tablespoons extra virgin olive oil
Juice and grated peel of 1 lemon
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh mint, finely chopped
2 teaspoons fresh oregano , finely chopped
2 teaspoons fresh thyme, finely chopped
Kosher Salt and Freshly ground black pepper, to taste
Place green beans in a large sauce pan over medium heat and cover with water. Bring to a boil, reduce heat to low, and simmer, uncovered, until tender (approximately 15 minutes). Remove from heat, drain and place in a large bowl full of ice water. Let stand for 5 minutes.
Place olive oil, grated lemon peel and juice, parsley, mint, oregano, and thyme in a small bowl. Season with salt and pepper. Whisk well to combine. Drain green beans and toss with dressing. Pour onto a serving platter. Enjoy room temperature.
Equipment List:
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