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dish of green bean and orange salad

Green Bean and Orange Salad

Dawn Dobie
Citrus and green beans combine to make a bright, inviting salad
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Prep Time 15 minutes
Shallot soaking time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

Dressing:

  • 1/4 cup neutral vegetable oil --I used canola
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon coarse-grain Dijon mustard
  • 1 teaspoon agave syrup
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried basil crumbled
  • 1/4 garlic clove minced or mashed through garlic press
  • orange juice drained from segments before assembling salad

Salad components:

  • 1 large shallot peeled and thinly sliced
  • 2/3 cup water
  • 1/3 cup apple cider vinegar
  • 2 navel oranges segmented into suprèmes (see directions below)
  • 8-12 ounces fresh green beans ends trimmed
  • salt
  • 4 cups torn green lettuce leaves
  • 1 ½ tablespoons fresh mint leaves
  • 1 ½ tablespoons fresh cilantro leaves

Instructions
 

For dressing:

  • Mix all ingredients except orange juice in a measuring cup or small bowl and whisk to combine.  Set aside.
  • Right before serving, add orange juice that has accumulated in bowl of orange segments to dressing. Whisk again.

Salad components:

  • Combine 2/3 cup water and 1/3 cup cider vinegar in small bowl. Add shallot slices to bowl, separating rings. Allow shallot rings to remain in vinegar solution for at least 30 minutes.
  • Remove peel and white pith from outside of oranges, using a sharp knife.  Over a medium bowl, cut the oranges between their membranes, freeing the segments.  Let any juice that falls accumulate in the bowl and place segments in bowl as they are done.
  • Fill large bowl with a combination of water and ice cubes. Set aside.
  • Bring several cups of water to a boil in a medium pan over high heat. Add 1-2 teaspoons of salt to water, then add beans. Boil for 4-5 minutes, until crisp-tender. Drain water from beans and transfer beans to bowl of iced water. When cool, drain again and pat dry.

To assemble salad:

  • Drain shallots, discarding vinegar mixture.
  • Drain juice from oranges, adding to dressing. Put orange segments aside.
  • Place lettuce leaves on plate. Arrange green beans, orange segments, and shallot slices over lettuce.
  • Tear leaves from mint and cilantro stems into small pieces and shower over plate.
  • Drizzle 2/3 of dressing over salad and serve, passing any extra dressing around table.

Notes

Green beans, orange segments, and soaking shallots can be prepared up to one day ahead. Cover each and store separately in the refrigerator.
Adapted from a recipe by Lynne Rossetto Kasper in Bon Appétit (Feb 1989).