Green Bean Salad with Fresno Chili, Herbs & Goat Cheese

Green Bean Salad with Fresno Chili, Herbs & Goat Cheese cover

From the Cook

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Green Bean Salad with Fresno Chili, Herbs & Goat Cheese

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Ingredients

Warning0 allergens identified

Green Bean Salad with Fresno Chili, Herbs & Goat Cheese

For the Salad

2 pounds green beanstrimmed

1 shallotthinly sliced

1 Fresno chilithinly sliced, most seeds removed

2 lemons, zest and juicedivided

¼ cup pistachioschopped

⅓ cup fresh dillchopped

8 fresh mint leaveschopped

1 oz goat cheesecrumbled

For the Dressing

5 tablespoons reserved lemon juice from pickling

¼ cup extra virgin olive oil

½ tbsp fresh lemon juice

1 tbsp honey

½ tbsp Dijon mustard

1 tsp garlicfinely chopped

1 tsp salt

½ tsp black pepperfreshly ground

¼ tsp red pepper flakes

Instructions

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Instructions

Prepare an ice bath with two trays of ice and cold water in a large bowl or pot. Place in the freezer while prepping the vegetables.

Zest and juice 2 lemons. Add 1 thinly sliced shallot and 1 thinly sliced Fresno chili to the lemon juice (about 6 tablespoons total juice). Set aside to quick pickle.

Bring a large pot of salted water to a boil. Trim 2 to 2.5 pounds of green beans. Blanch by size: large for 3 minutes, medium for 2 minutes, small for 1.5 minutes. Transfer immediately to the ice bath to chill for at least 5 minutes.

In a small bowl or jar, whisk together the reserved lemon juice (about 5 tablespoons), ¼ cup olive oil, ½ tablespoon fresh lemon juice, 1 tablespoon honey, ½ tablespoon Dijon mustard, 1 teaspoon garlic, 1 teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon red pepper flakes.

In a large bowl or serving dish, toss the chilled green beans with the pickled shallots and chili slices. Top with ¼ cup chopped pistachios, ⅓ cup chopped dill, and 8 to 10 chopped mint leaves. Drizzle with dressing and toss gently. Sprinkle with 1 ounce crumbled goat cheese just before serving.

Nutrition

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Tips & Tricks (5)

Ice Bath for Vibrant Color 🧊
Immediately shock blanched green beans in ice water to halt cooking and lock in their bright green color and crisp texture for maximum visual appeal and crunch.
Quick-Pickle Shallots in Advance ⏰
Prepare pickled shallots at least 2 hours ahead (or overnight) so they fully soften and absorb the acidic vinegar notes, creating complex layers of flavor that meld beautifully with the dressing.
Toast Pistachios for Depth 🌰
Lightly toast pistachios in a dry pan for 2-3 minutes before chopping to intensify their nutty flavor and add a sophisticated richness that complements the tangy goat cheese.
Emulsify Your Dressing Properly 🥣
Whisk the Dijon mustard and minced garlic first before slowly whisking in the olive oil in a thin stream to create a stable, creamy vinaigrette that coats each bean evenly.
Dress Just Before Serving 🕐
Toss the salad with dressing and fold in the goat cheese, fresh herbs, and pistachios only 10-15 minutes before serving to prevent the greens from becoming soggy while keeping all components fresh and distinct.