Green Bean and Mushroom Salad

Green Bean and Mushroom Salad Recipe from France

Region / culture: France | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Green Bean and Mushroom Salad is a delicious and nutritious dish that combines the earthy flavors of mushrooms with the crispness of green beans. This salad is perfect for a light lunch or as a side dish for a summer barbecue.

History

The combination of green beans and mushrooms has been a popular one in many cuisines around the world for centuries. This particular salad recipe is a modern twist on a classic dish, incorporating a variety of textures and flavors to create a satisfying and healthy meal.

Ingredients

Dressing

2 tbsp olive oil
2 tbsp red wine vinegar
1 tsp dijon mustard
0.25 tsp salt
0.25 tsp freshly ground pepper

Salad

0.75 lb (340 g) green beans, trimmed
1 tbsp olive oil
1 lb (454 g) assorted mushrooms, sliced
0.25 tsp salt
1 garlic clove, crushed through a press
3 cups mesclun salad greens or baby arugula
2 cups radicchio, coarsely chopped
0.5 cup gruyere cheese, coarsely grated
0.25 cup niçoise olives

How to prepare

In a large bowl, whisk together all the dressing ingredients.
To make the salad, bring a large pot of water to a boil. Add the beans and return to a boil. Cook until the beans are tender-crisp, about 2 to 3 minutes. Drain the beans well and add them to the dressing. Toss to combine.
In a large nonstick skillet, heat oil over medium-high heat. Add the mushrooms and salt. Sauté until the mushrooms are tender and the liquid has evaporated, stirring occasionally, for about 3 to 4 minutes. Stir in the garlic.
Add the sautéed mushrooms to the bowl with the green beans and toss well to coat them with the dressing. Add the salad greens and radicchio and gently toss to combine. Arrange the salad on serving plates and sprinkle each with cheese and .

Variations

You can customize this salad by adding grilled chicken or shrimp for extra protein, or by substituting different types of cheese or olives for a unique flavor profile.

Cooking Tips & Tricks

To ensure that the green beans are tender-crisp and not overcooked, be sure to blanch them in boiling water for just a few minutes before adding them to the salad. Sautéing the mushrooms with garlic adds depth of flavor to the dish, while the addition of arugula and radicchio provides a peppery bite.

Serving Suggestions

This salad can be served as a light lunch or as a side dish for grilled chicken or fish. It pairs well with a glass of white wine or a refreshing iced tea.

Cooking Techniques

Blanching the green beans and sautéing the mushrooms are key cooking techniques for this recipe. Be sure to cook the vegetables just until they are tender-crisp to preserve their texture and flavor.

Ingredient Substitutions

You can substitute green beans with asparagus or snap peas, and mushrooms with zucchini or bell peppers for a different twist on this salad.

Make Ahead Tips

You can prepare the dressing and blanch the green beans ahead of time, then assemble the salad just before serving for maximum freshness.

Presentation Ideas

Garnish the salad with fresh herbs or edible flowers for a beautiful presentation. Serve it in a large bowl or on individual plates for an elegant touch.

Pairing Recommendations

This salad pairs well with grilled meats, seafood, or tofu. It also goes well with a side of crusty bread or a light soup.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the salad in a skillet over low heat until heated through.

Nutrition Information

Calories per serving

Each serving of Green Bean and Mushroom Salad contains approximately 250 calories, making it a light and healthy meal option.

Carbohydrates

Each serving of Green Bean and Mushroom Salad contains approximately 15 grams of carbohydrates, making it a good source of energy for your body.

Fats

With 12 grams of healthy fats per serving, this salad provides a good source of essential fatty acids for your diet.

Proteins

This salad contains 8 grams of protein per serving, making it a satisfying and filling meal option.

Vitamins and minerals

Green beans are rich in vitamins A, C, and K, while mushrooms are a good source of B vitamins and minerals such as potassium and selenium. The addition of arugula and radicchio adds even more vitamins and minerals to this dish.

Alergens

This recipe contains cheese and olives, which may be allergens for some individuals. Be sure to check for any food allergies before serving this dish.

Summary

Overall, Green Bean and Mushroom Salad is a nutritious and balanced meal option that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Green Bean and Mushroom Salad is a delicious and nutritious dish that is perfect for a light lunch or as a side dish for a summer meal. With a mix of fresh vegetables, cheese, and olives, this salad is a satisfying and healthy option for any occasion.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Green Bean and Mushroom Salad. It was many years ago, during a visit to my dear friend Mary's house. Mary was known for her delicious and inventive recipes, and she always had a new dish to share with me whenever I visited.

On this particular day, Mary greeted me at the door with a warm smile and a twinkle in her eye. "I have something special to show you today," she said, leading me into her cozy kitchen. As we chatted and caught up on each other's lives, Mary began to gather the ingredients for the salad.

I watched with fascination as she prepared the green beans, blanching them in boiling water until they were bright green and tender-crisp. Then, she sautéed the mushrooms in butter until they were golden brown and fragrant. The combination of the two ingredients was simple yet elegant, and I knew I had to learn how to make it myself.

As Mary tossed the green beans and mushrooms together with a tangy vinaigrette made from red wine vinegar, Dijon mustard, and herbs, I could hardly wait to take my first bite. The flavors were incredible – the earthy mushrooms paired perfectly with the crisp green beans, and the dressing added a zesty kick that tied everything together.

After we had finished our meal, I asked Mary for the recipe. She smiled and handed me a handwritten card with the ingredients and instructions neatly written out. I thanked her profusely and promised to make the salad for my family soon.

When I got home, I wasted no time in recreating Mary's Green Bean and Mushroom Salad. I followed her instructions to the letter, taking care to blanch the green beans just right and sauté the mushrooms until they were perfectly caramelized. As I tossed everything together with the vinaigrette, the kitchen filled with the delicious aroma of garlic and herbs.

When I served the salad to my family that evening, they couldn't believe how tasty it was. My husband declared it the best salad he had ever eaten, and my children asked for second helpings. I felt a sense of pride knowing that I had learned such a wonderful recipe from my dear friend Mary.

From that day on, Green Bean and Mushroom Salad became a staple in our household. I made it for every family gathering, potluck, and dinner party, and it always received rave reviews. It was a dish that brought people together, sparking conversations and fond memories of shared meals.

Over the years, I continued to experiment with the recipe, adding my own twists and variations to suit different occasions and tastes. Sometimes I would add crispy bacon or toasted almonds for extra crunch, or toss in some cherry tomatoes for a burst of sweetness. No matter how I prepared it, the salad was always a hit.

As I grew older, I found myself passing on the recipe to my own grandchildren, just as Mary had done for me. I would invite them into the kitchen and teach them how to blanch the green beans, sauté the mushrooms, and whisk together the vinaigrette. It was a joy to see their faces light up with excitement as they tasted the finished dish, proud of their culinary accomplishments.

Now, as I sit here reminiscing about the first time I learned to make Green Bean and Mushroom Salad, I am filled with gratitude for the wonderful people in my life who have shared their recipes and culinary wisdom with me. Each dish I have learned to make holds a special place in my heart, a reminder of the love and friendship that surrounds me every day.

And so, I continue to cook and create, passing down the recipes and traditions that have been handed down to me through generations. For food is not just nourishment for the body – it is nourishment for the soul, a way to connect with others and create lasting memories that will be cherished for years to come.