Green beans salad with mustard-honey dressing by Gordon Ramsay

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Green bean salad is a versatile addition to any main dish, whether it’s meat, poultry, fish, or even other vegetables. Despite the simplicity of the recipe, the taste of the salad is bright, sour, sweet, with a slight spice from the acid component.

This recipe is a godsend for a large group of unexpected guests. After all, frozen green beans are available year-round and can be stored in the freezer for several months. It’s quick to prepare, and the recipe calls for over a kilogram of the finished dish.

Cooking from scratch will take about 40 minutes, but if you make the dressing ahead of time, you can assemble the salad in just 5-7 minutes. All that’s left is to blanch the beans and toast the almonds.

I recommend making the dressing in its entirety, even if you plan to reduce the servings by 2-3 times. Pour the dressing into a jar with an airtight lid and refrigerate. When it’s time for a new batch, shake well and dress the salad.

I took this recipe from Gordon Ramsay’s book Home Cooking, more Gordon Ramsay recipes here.

🔪 Ingredients

• 1 kg (2,2 lb) string beans, trim the ends of the pods (I used frozen, with the ends already trimmed) (although it’s not very appropriate, you can use one of the substitutions)
• 200 g (7,1 oz) almond flakes
• 2 small garlic cloves
• 2 to 3 tbsp. white wine vinegar
• 2 tsp. Dijon mustard (I used whole grain mustard)
• 2 tsp. liquid honey
• 150 ml. (0,6 cups) olive oil (not extra-virgin, or other vegetable oil)

Instead of white wine vinegar I used balsamic vinegar, also I cooked a smaller batch, so the number of ingredients in the photo will not correspond to the above described.

Extra:

• Sheet of foil

🥣Directions

Preheat the oven to 180 °C / 360 °F, top+down mode.

Wrap 2 heads of garlic in foil and bake in a preheated oven for 20-25 minutes.

Meanwhile, take a pot of suitable size, fill it 3/5 full with water, salt at the rate of a pinch of salt per 1 liter of water and bring to a boil. For 1 kg of beans you will need a pot of at least 5 liters.

When the water comes to a boil, put the beans in it. Blanch for a minute and a half to two minutes.

Frozen beans should preferably be taken out of the freezer 40-60 minutes before cooking to let them thaw, but it is not necessary, you can also blanch the one that has just come out of the freezer.

Rinse the beans in a sieve and rinse under cold running water to stop the cooking process. Allow the water to drain.

Toast 200 g (7,1 oz) of the almond petals over a medium heat in a dry pan. For 2 to 3 minutes, stirring frequently. Let cool.

Next, Gordon Ramsay suggests mixing the cooled beans and almonds, salt and pepper. I prefer to add the dried almonds after adding the sauce, so that they do not absorb moisture and do not have time to soften, and retain their crispy texture.

Prepare the dressing. There are two options to choose from: mix the ingredients in a bowl and whisk thinly with a whisk while pouring in the oil, or mix everything in a jar with a tight-fitting lid and give it a good shake. I prefer the second option, as it immediately solves the problem of storage containers and gets less dirty dishes.

Remove the flesh of the garlic from the skin and grind it with a fork or garlic grinder. Add 2 tsp mustard, 2 tsp honey, 1 tbsp white wine vinegar and 150 ml (0,6 cups) vegetable oil (I used olive oil).

Close the jar with a lid and shake vigorously. Taste, if the acidity is not enough add another 1-2 tbsp. vinegar. I added 2 in total.

Salt and pepper the beans, dress the sauce and stir. You can do this in the pot in which the beans were boiled. This makes it easier to stir: nothing will fall out of the plate and the appearance will be neater. Add the almond petals (if you haven’t done this before) and serve.

🌶️ Variations

1. Add some crumbled feta cheese or goat cheese to the salad for a creamy, tangy element.
2. Try adding some chopped fresh herbs, such as parsley or basil, for an extra pop of flavor and freshness.
3. For a bit of sweetness, you can add some dried cranberries or raisins to the salad.
4. You can also experiment with different types of nuts, such as walnuts or pecans, for a variation in texture and flavor.
5. To add some protein to the dish, top it with some grilled chicken or shrimp.

🥗 What to serve with?

1. Grilled chicken. Grilled chicken is a classic pairing with green beans salad. The smoky flavor of the chicken complements the sweetness of the honey-mustard dressing, while the lean protein balances out the acidity of the green beans.
2. Roasted salmon. Roasted salmon is another great option. The rich, buttery texture of the salmon pairs well with the sweetness of the honey and the tanginess of the mustard.
3. Quinoa salad. A quinoa salad with roasted vegetables and a light vinaigrette is a great vegetarian option. The nuttiness of the quinoa complements the sweetness of the honey, while the roasted vegetables add a depth of flavor to the dish.
4. Garlic mashed potatoes. Creamy garlic mashed potatoes make a great side dish for the green beans salad. The creaminess of the potatoes balances out the acidity of the green beans, while the garlic adds a touch of richness to the dish.

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