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Green Bean Salad with Pickled Red Onions and Fried Almonds
Page: smittenkitchen.com/2011/02/green-bean-salad-with-pickled-red-onions-and-fried-almonds/
Cuisine: North American | Course Type: Salads
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Recipe Reviews
kfranzetta from San Francisco, CA
I made this recipe to use up a batch of pickled onions I had made for another recipe. The salad was fine, but not special. I don't know if I would make this one again.
wester from Soesterberg, Utr
This was slightly disappointing. I can see these flavors could be brilliant together, but somehow it didn't work. It does still feel like it could be brilliant with small tweaks, and the quick-pickled onions are definitely worth repeating anyway.
Possibly my beans were too crunchy. I do feel that if they had been softer, the other ingredients would have showed themselves more. I used normal green beans and cooked them for 8 minutes (twice as long as Deb says to), then cooled without the ice bath, but next time I will definitely cook them even longer.
Queezle_Sister from Salt Lake City, UT
Everything AJ said is true. Amazing - and the roasted almonds seals the deal. As with AJ, I used the narrow green beans, cooked 3 minutes, and snap cooled by immersion in a water bath. My red onions probably only marinated for 40 minutes - which Deb said was OK but suboptimal. I couldn't bring myself to pay $6 for fennel bulb so I skipped that and used a bit extra celery. I also roasted my almonds for about 7 minutes at 425˚F. I was unsure how you could see the whole almonds get brown in the follow-up olive oil sauté, but after about 5 minutes it was clear that it was getting dark brown.
Really excellent - don't skip the almonds!
aj12754 from Montclair, NJ
This was just delicious. You need about an hour's lead time to let the onions pickle. I used the thin haricots verts and followed by the ice bath option (Deb gives the no-ice-bath option too). The dressing on this salad blends the pickling liquid and EVOO.
In addition, following Deb's lead, I roasted the almonds at 350 for about 8-9 minutes prior to frying them and was glad I did. The almonds really put this salad over the top. Just yummy and healthy.
(edited 14th April 2011) (0) comment (0) useful
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