GREEN BEAN AND ORANGE SALAD
Steps:
- Cook 1 1/2 pounds green beans in salted boiling water until crisp-tender, 2 minutes. Drain and transfer to a bowl of ice water to cool, then drain and pat dry. Whisk 2 tablespoons each sherry vinegar and orange juice, 2 teaspoons dijon mustard and 1/2 teaspoon kosher salt in a large bowl; whisk in 1/4 cup olive oil. Add 1 thinly sliced shallot and let sit 10 minutes. Add the green beans, 2 heads torn frisée, the segments of 2 oranges and 1/3 cup chopped toasted pistachios; season with salt and pepper and toss.
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NaNcY MadriD
[email protected]I love the pop of color that the oranges add to this salad. It's a really visually appealing dish.
Tahsan Ahmed
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
areeba jamil
[email protected]I'm not a huge fan of green beans, but I really enjoyed this salad. The oranges and dressing really brighten up the flavor.
Kavisha Jayanatg
[email protected]I made this salad for a potluck and it was a hit. Everyone loved the unique flavor combination.
Adam Burandt
[email protected]This salad is a great way to use up leftover green beans. I always have a few extra after making a stir-fry or roasted vegetables.
Anup Adikari
[email protected]I wasn't sure about the orange and green bean combination, but I was pleasantly surprised. It's a really refreshing and unique salad.
Osama Abdi
[email protected]I added some grilled chicken to this salad for a more substantial meal. It was a great addition.
Ronita Kumar
[email protected]The dressing is the star of this salad. It's perfectly balanced, with just the right amount of sweetness, acidity, and zest.
Bisma Butt
[email protected]I love how easy this salad is to make. It's perfect for a quick and healthy lunch or dinner.
Charisse Parker
[email protected]This salad is a delightful burst of flavors and textures. The combination of crisp green beans, juicy oranges, and tangy dressing is simply irresistible.