Side Dish Sundays: Fresh Green Bean Salad with Blue Cheese and Dijon.
Definitely never thought I’d love a green bean salad so much.
I can’t believe I’m just talking about this salad on the blog for the first time. Lacy has been making this green bean salad since 2007 and… I didn’t make it for the first time until a few weeks ago.
This is so darn good – it is my official favorite side dish of summer right now. I realize I’ve probably already said that about three different things this summer, but this is huge. And real. This green bean salad is legit.
Also, it’s embarrassingly easy. There is a ton of flavor and only a few ingredients.
It happens like this:
First, fresh, crisp green beans. We blanch them so they stay crunchy and perfectly green.
Next, a quick Dijon vinaigrette. It’s creamy and tangy and if you love mustard like I do, you’ll want to drink it.
Then, a handful of crumbled blue cheese. Use gorgonzola, Danish blue, smoked blue – whatever you want! It adds the creaminess and tastes fantastic.
Finally, a sprinkling of chopped walnuts. You can toast them. You can use walnuts or hazelnuts. They add the texture that we all love and crave.
I realize that this sounds SO easy. And it is exactly that – super easy! But it’s an incredible side dish to serve in the summer. Also if I’m being perfectly honest, I could eat this for DINNER.
Yes. Like a large plate of just this, that is how much I love it.
Part of me just can’t believe this is the first summer I’m eating it! I cheated myself out of deliciousness. Green beans were one of the first veggies I came around to (probably because they were one that my mom made frequently) and to think that I could have been enjoying this for years…
Please, I beg of you, add this to your menu this week if you’re into these flavors. You will not regret it. And then we can bond over our shared obsessed of green bean salad. K?
Green Bean Salad
- 1 pound fresh green beans
- ⅓ cup toasted walnuts, chopped
- ⅓ cup crumbled blue cheese
- 1/4 cup lemon juice
- 2 tablespoons dijon mustard
- 1/2 cup extra virgin olive oil
- pinch of salt
- freshly cracked black pepper
- 1 tablespoon fresh chopped herbs (chives, basil, etc)
Start by blanching the green beans. Prepare an ice bath - fill a large bowl with ice and cold water.
Bring a large pot of water to a boil. Once boiling, add the green beans and cook for 3 to 4 minutes. Use a strainer to immediately transfer the beans to the ice bath. Let them chill in the bath for 5 minutes. Pat the beans dry with a paper towel.
Place the beans on the plate and give them a light sprinkle of salt and pepper. Drizzle on the dijon dressing. Top with the crumbled blue cheese and walnuts. Serve immediately. This is incredible cold - like leftovers right out of the fridge.
In a bowl, whisk together the lemon juice and mustard. Whisk in the oil until the dressing is emulsified. Add a pinch of salt and pepper along with the herbs. Whisk to combine. Any extras of this stays great in the fridge for a few days - it just has to be whisked and stirred before using!