Green Bean Salad With Hot Mustard Dressing
Hot mustard powder brings a sharp, spicy twist to traditional mustard vinaigrette, which complements sweet green beans well. The beans are blanched until crisp-tender, then tossed in the vinaigrette while still hot. As the beans cool, they absorb all the flavors of mild shallot, fragrant garlic, tangy rice vinegar and hot mustard. Rich, roasted pecans add nutty sweetness to balance the spicy dressing. Though the salad can be made a few hours ahead, you’ll want to top it with the nuts right before serving to preserve their crunch. The beans themselves can be served at room temperature or chilled.
- Total:
- Serves: 8 persons
Ingredients
- Kosher salt and black pepper
- 2tablespoons Asian hot mustard powder (or Colman’s dry mustard powder)
- ¼cup neutral oil, such as safflower or canola
- ¼cup minced shallot
- 2tablespoons unseasoned rice vinegar
- 1tablespoon minced peeled ginger
- 1 ½teaspoons granulated sugar
- 1teaspoon minced garlic
- ¼cup thinly sliced scallions (from 2 scallions)
- 2pounds green beans, trimmed
- ¼cup chopped roasted pecans
Instructions
Step 1
Bring a large pot of salted water to a boil.Step 2
In a large bowl, combine mustard powder and 2 tablespoons of very hot water; mix well. Let stand for 5 minutes to bloom. Add oil, shallot, rice vinegar, ginger, sugar and garlic, and season with salt and pepper. Whisk until smooth, then stir in scallions.Step 3
Once the water is boiling, add the green beans and blanch them until crisp-tender, about 2 minutes. Drain and transfer to the large bowl. Season with salt and pepper, and toss until evenly coated in the dressing. Let cool, stirring occasionally, about 10 minutes.Step 4
Transfer beans to a serving bowl or platter. Serve at room temperature or chilled, and top with the pecans.