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Almonds Garlic Green beans Parmesan cheese

Crispy Cold Green Bean Salad

Recipe and photos by Amanda Callahan of Callywood Farms

It’s bean season, and this nice, cold summer side is a great way to take advantage of both the bounty and stock up on some of CAFÉ’s local ingredients. Trust the process of adding the salt to the water. It seasons the green beans from the inside out, rather than relying on the dressing for flavor. I didn’t even need to add salt to the dressing as the salty parmesan rounded it out nicely.

Be aware of timing as you prep; if you leave green beans in the ice bath too long the salt will leak out through osmosis, but you also want cold green beans. Just keep a close eye (and taste tester) handy. Once out of the bath, dry the green beans thoroughly – can’t stress this enough – or you’ll have a watery, soggy salad as opposed to a sharp, crisp one. 

I think this formula is very adaptable. Try swapping in and out cheeses (or none at all!), nuts, or add herbs for zing. You’ll find me eating cold green beans for the rest of the summer! Enjoy!  

Ingredients: 

·      2 lbs green beans, trimmed and cut into bite sized pieces (about 2 inches)

·      ½ cup kosher salt 

·      1 garlic clove

·      1 lemon, zested and juiced

·      ¼ cup olive oil

·      ½ cup finely grated Parmesan cheese

·      ½ cup raw almonds

·      Salt and pepper

1. Prepare the green beans: Add the salt to a large pot of boiling water, the add the green beans and cook for 4 minutes. Gather a large bowl and fill it with ice water. After the beans are cooked, strain them from the hot water and place them immediately into the ice water to shock them, which retains the bright color and stops the cooking process. Once they are completely cold, drain and pat the green beans completely dry. Omitting this step will result in a watery salad.

2. Make the dressing by grating a clove of garlic and zesting a whole lemon into your large serving bowl. Juice the lemon into the bowl, and whisk in the olive oil and Parmesan cheese. Taste and adjust with salt and pepper, if needed. Set aside. 

3. Toast the almonds over medium low heat, turning over to prevent burning, until fragrant, about five minutes. Chop them to bits. 

4. Add your very dry cold green beans to the bowl and toss with the dressing until combined. Top with chopped almonds. 

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