Name: Green Bean and Snap Pea Salad with Mustard Vinaigrette
Prep time: 40 min
Cook time: 10 min
Ingredients: Kosher salt; 2 lb. 910 g green beans, trimmed; 8 oz 225 g snap peas; 1 Tbsp extra-virgin olive oil; 1/3 cup pine nuts; 8 oz. 225 g snow peas, trimmed and sliced on the bias; 2 cups 60 g pea shoots, optional; ½ cup 20 g roughly chopped fresh mint, tarragon, or combination of the two; ¼ cup 60 ml ) fresh lemon juice; 2 Tbsp minced shallot; 2 Tbsp coarse-grain mustard; 1 Tbsp honey; ½ cup 120 ml extra-virgin Olive oil; Kosher salt; Freshly ground black pepper

Jump to Recipe Print Recipe

Green Bean and Snap Pea Salad with Mustard Vinaigrette

Amanda Haas

I am a huge fan of Yotam Ottlenghi’s vegetable recipes. He can turn the simplest ingredients into magical masterpieces. One recipe of his that I still crave is a green bean salad with wild rice and loads of fresh tarragon. He uses a coarse grain mustard for the vinaigrette so you get this beautiful contrast in textures and flavors. Promise me you’ll try the coarse-grain mustard in this version as well. It adds an unexpected pop to every bite! Thank you, Yotam, for inspiring me to give vegetables the center stage more often.

Print Recipe Pin Recipe

Prep Time 40 mins

Cook Time 10 mins

Servings 6

Ingredients

FOR THE SALAD:

Kosher salt
2 lb. 910 g green beans, trimmed
8 oz 225 g snap peas
1 Tbsp extra-virgin olive oil
1/3 cup pine nuts
8 oz. 225 g snow peas, trimmed and sliced on the bias
2 cups 60 g pea shoots, optional
½ cup 20 g roughly chopped fresh mint, tarragon, or combination of the two

MUSTARD VINAIGRETTE:

¼ cup 60 ml ) fresh lemon juice
2 Tbsp minced shallot
2 Tbsp coarse-grain mustard
1 Tbsp honey
½ cup 120 ml extra-virgin Olive oil
Kosher salt
Freshly ground black pepper

Instructions

Bring a large pot of water to a boil and add 2 Tbsp salt. Prepare an ice bath in a large mixing bowl (3 parts ice to 2 parts water).
Blanch the green beans until bright green and barely softened, about 3 minutes. Transfer to the ice bath until cooled, then transfer to a paper towel-lined plate to dry. Blanch the snap peas until bright green and slightly softened, about 2 minutes. Transfer to the ice bath, then transfer to a paper-towel lined plate.
In a small skillet over medium heat, heat the oil. Add the pine nuts and a pinch of salt, and cook until fragrant and golden brown, about 3 minutes. Let cool completely.
To make the mustard vinaigrette: In a small bowl, combine the lemon juice, shallot, and mustard, and let sit for about 5 minutes. Whisk in the honey. Slowly whisk in the oil until smooth. Season with salt and pepper.
To assemble the salad: Combine the blanched green beans and snap peas and raw snow peas in a large bowl. Add the pea shoots, mint, pine nuts, and ½ cup of the vinaigrette. Toss to combine, adding the remaining vinaigrette as desired, and serve.