Q1: What is the absolute, number one secret to green beans that are bright green and not mushy?

The secret is to blanch and shock them! Boiling them for just a couple of minutes cooks them to a perfect crisp-tender, and plunging them immediately into an ice bath stops the cooking process instantly, which is the key that locks in their beautiful, vibrant color and prevents them from becoming soft and overcooked.

Q2: Can I make this side dish ahead of time for a holiday dinner?

Yes, absolutely! The best method is to prepare all your individual components—the blanched green beans, the vinaigrette, the toasted nuts, and the segmented oranges—a day in advance. Then, the final assembly will take just a few minutes right before your dinner.

Q3: What is frisée and can I use a different kind of green?

Frisée is a type of chicory with frilly, lacy leaves and a pleasant, peppery bitterness. If you can't find it, you can substitute it with other slightly bitter greens like escarole or radicchio, or for a milder salad, some fresh arugula or baby spinach.

Q4: Can I use a different kind of nut?

Yes! This classic salad would also be fantastic with other toasted nuts, like sliced almonds, pecans, or walnuts.

Q5: Can I roast the green beans instead of boiling them?

Of course! Roasting is another fantastic method that will result in a deeper, more caramelized flavor. Simply toss your trimmed green beans with olive oil, salt, and pepper and roast in a hot, 400°F oven for about 15-20 minutes, until tender and slightly browned. Then, let them cool before tossing them with the other ingredients.

Green Bean and Orange Salad (An Easy & Elegant Recipe!)

A refreshing and elegant recipe for a Green Bean and Orange Salad, perfect as a side dish for a holiday meal. This simple, no-cook (mostly) salad features crisp-tender green beans that are blanched and then tossed with torn frisée lettuce, sweet orange segments, and crunchy toasted pistachios. The entire salad is brought together with a bright and tangy vinaigrette made from sherry vinegar, orange juice, and Dijon mustard, with thinly sliced shallots macerated in the dressing for a milder flavor.

Author: Evelyn

Ingredients

1 1/2 pounds green beans, trimmed
2 tablespoons sherry vinegar
2 tablespoons orange juice
2 teaspoons dijon mustard
1/2 teaspoon kosher salt, plus more for boiling water
1/4 cup olive oil
1 shallot, thinly sliced
2 heads frisée, torn
Segments of 2 oranges
1/3 cup chopped toasted pistachios
Freshly ground black pepper

Instructions

Cook 1 1/2 pounds of green beans in a large pot of salted boiling water for 2 minutes, until crisp-tender.
Drain the green beans and immediately transfer them to a bowl of ice water to stop the cooking process and preserve their bright color. Once cooled, drain them again and pat them dry.
Make the Vinaigrette: In a large serving bowl, whisk together the sherry vinegar, orange juice, dijon mustard, and 1/2 teaspoon of kosher salt. Gradually whisk in the olive oil until emulsified.
Add the thinly sliced shallot to the vinaigrette and let it sit for 10 minutes to macerate.
To the bowl with the dressing, add the prepared green beans, the torn frisée, the orange segments, and the chopped toasted pistachios.
Season with salt and pepper and toss everything together to combine. Serve immediately.

Notes

This is a very quick and elegant side dish that is perfect for a holiday like Thanksgiving or Christmas, or for a simple weeknight dinner.
Blanching the green beans and then ‘shocking’ them in ice water is a key technique that keeps them perfectly crisp-tender and vibrant green.
Letting the thinly sliced shallot sit in the vinaigrette for a few minutes helps to mellow its sharp flavor.
This salad is best assembled just before serving to keep the frisée crisp.

Find it online: https://cookupjoy.com/green-bean-and-orange-salad/