Green bean salad – everyone’s favorite!
January 5, 2012
Green bean salad:
1 1/2 pound green beans, tips removed, cut in bite pieces and blanched (you can french beans for fancier look – cut them on bias)
1 teaspoon of salt
3 celery ribs, veins removed, cut on bias in the same size pieces as the beans
1/4 cup yellow onions cut in the same size pieces as beans
1) to blanch beans. Pour good amount of water and a teaspoon of salt into a largish pan and bring it to boil. Add beans and boil for 6 min exactly! Lower the heat after beans in water start boiling. While beans are boiling, take a large bowl, half fill it with ice. Just as beans are about done, add cold water into the bowl with ice. Pour boiling beans into a colander to remove hot water and than put these beans into the icy bath. Let it sit for a minute or two, then remove them from the ice bath. Beans are ready for the salad.
2) removing vein from celery ribs. It takes some patience. Cut both ends from a celery rib. Hold it with the rounded side toward you. Start by “snipping” the outer layer with a small knife and pull it away and down the rib. Hopefully, you will see a hard veins pulling out of celery. Remove all veins. If this is too hard, then just cut them on bias.
Dressing
1/4 cup mayonnaise
1/2 teaspoon harsh strong mustard
1/4 teaspoon salt
1/4 teaspoon sugar
1 teaspoon white vinegar
Mix all ingredients in a small bowl and taste the dressing. It should be a bit over-salted and a bit “mustardy”.
Mix all veggies and add dressing and mix again. Taste, adjust to your taste.
Enjoy!
