Green Bean Salad TWO ways

Green Bean salad, two ways. Sub Fresh green beans steamed or lightly boiled and chilled for either recipe below. But, The Meat Shop has the Green Beans Almondine you need for both.

Garlic-Lemon

Spanish tapa, using your leftovers. Pair with a bottle of red wine and you made the first course of your next dinner party.

Sesame-Ginger

Umami, palatte-cleansing & refreshing. This is the part of your work meal you eat before your lunch break.

Garlic Lemon

Prep Time: 15 mins Serves 6-8

Ingredients:

1/4 tsp Grated Lemon rind

1/2 tbs fresh lemon juice

1 tsp extra virgin olive oil

1/2 tsp Dijon mustard

1/4 tsp salt

1/8 tsp fresh ground black pepper

1 garlic clove, minced

1 lb green beans

1/8 cup slivered almonds *

*(included in Green Beans Almondine from The Meat Shop)*

 Optional– extra chopped nuts, fresh thyme

Procedure:

1. Prepare vinaigrette by mixing mustard, lemon rind and juice, garlic, salt and pepper and mix until emulsified and salt is dissolved. While whisking continuously, stream in olive oil slowly until emulsified. Taste for seasoning.

2. Combine cold green beans almondine with vinaigrette and toss to coat. Taste again for seasoning.  Add optional ingredients if desired.

Sesame-Ginger

Prep Time: 15 mins Serves 6-8

Ingredients:

2 cups green beans, roasted or gently steamed

1/8 cup soy sauce

1 tbs  rice wine vinegar

1 tsp sesame oil

1/2 tbs grated ginger root

1 small garlic clove, grated

1 tsp sambal or other chili paste (optional)

Thinly sliced scallions (optional garnish)

**Toasted almond slices

*(included in green beans almondine from The meat shop)*

Procedure:

1. Prepare vinaigrette by mixing soy sauce, vinegar, ginger, garlic and optional chili paste. Until all ingredients are well combined.

2. While whisking continuously, stream in sesame oil slowly until emulsified.

3. Toss with cold green beans and garnish with almonds or scallions