Green bean salad with sour cream dressing
Votes: 4
Time: 30 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 85, total fat 5 G., saturated fats 3 G., proteins 3 G., carbohydrates 10 G., fiber 4 G., cholesterol 14 mg, sodium 356 mg, sugar 4 G.
Calories 85, total fat 5 G., saturated fats 3 G., proteins 3 G., carbohydrates 10 G., fiber 4 G., cholesterol 14 mg, sodium 356 mg, sugar 4 G.
This light green salad of green beans, frisee, and greens will fill your table with spring freshness any time of year. Its highlight is a light, creamy dressing made with crème fraîche (French sour cream), mustard, and red wine vinegar. This salad is perfect for both holidays and everyday meals.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g green beans, ends trimmed
- 1/4 cup crème fraîche
- 1/4 cup heavy cream
- 2 tablespoons Dijon mustard
- 2 tbsp. grainy mustard
- 1 tbsp. white wine vinegar
- 4 cups frisee (about 100 g)
- 1 tbsp finely chopped fresh parsley
- 1 tbsp finely chopped fresh chives
- 1 tbsp finely chopped fresh tarragon
We recommend
Recipes with similar ingredients: green beans, parsley, frisée salad, tarragon, wine vinegar, Dijon mustard, crème fraîche, cream, whole grain mustard
Cooking the dish according to the recipe:
- Fill a large bowl with ice water and set aside. Bring a large saucepan to a boil and season with salt. Add the green beans and cook until crisp-tender, 7-10 minutes.
- Drain the beans and immediately transfer them to an ice bath; let them sit until cool, about 2 minutes. Drain and pat dry with paper towels. Cut each bean in half lengthwise.
- Prepare the dressing:
In a large bowl, combine crème fraîche, heavy cream, Dijon and grainy mustard, and 1/2 teaspoon salt. Add the green beans and toss to coat. Drizzle with vinegar, add the frisée and herbs, season with salt and pepper to taste, and toss.
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