{"id":29588,"date":"2022-06-26T11:40:36","date_gmt":"2022-06-26T11:40:36","guid":{"rendered":"https:\/\/bayevskitchen.com\/?p=29588"},"modified":"2024-03-04T16:05:11","modified_gmt":"2024-03-04T16:05:11","slug":"string-beans-with-mustard-honey-dressing-by-gordon-ramsay","status":"publish","type":"post","link":"https:\/\/bayevskitchen.com\/string-beans-with-mustard-honey-dressing-by-gordon-ramsay\/","title":{"rendered":"Green beans salad with mustard-honey dressing by Gordon Ramsay"},"content":{"rendered":"\n

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

This recipe is a godsend for a large group<\/a> of unexpected guests. After all, frozen green beans<\/a> 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.<\/p>\n\n\n\n

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<\/a>.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

I took this recipe from Gordon Ramsay’s book Home Cooking<\/a>, more Gordon Ramsay recipes here<\/a>.<\/p>\n\n\n\n

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