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Author Notes: To my mind, the perfect string bean has only minimal crunch. For this salad, I opted for roasted green beans, partnered with roasted red bell pepper as well as artichoke hearts. If you wish, the salad can be made with blanched green beans and raw peppers, but that won't happen at my house. —friendlyoaks
- 1 pound green beans, stems and strings removed as necessary
- 1 tablespoon olive oil
- 1/2 teaspoon coarse salt
- 1 large red bell pepper
- 1/2 cup creme fraiche
- 1 teaspoon prepared horseradish
- 1 1/2 teaspoons dry mustard powder
- 1 1/2 teaspoons lemon juice
- 1 16- ounces can artichoke hearts, drained, patted dry, and cut into quarters
- 1/2 cup chopped green onions
- The GREEN BEANS. Set oven at 450 degrees. Toss the green beans with olive oil and salt. Distribute them in an even layer on a parchment-lined baking sheet. Roast for 10 minutes. Redistribute them on the baking sheet and roast for another 10 minutes. Cool the beans on a wire rack.
- The RED BELL PEPPER. Lower oven temperature to 375 degrees. Place the pepper on a parchment-lined baking sheet. Roast near the top of the oven for 35-40 minutes, turning the pepper every 5-10 minutes. When the skin blackens, remove the pepper to a closed container for 30 minutes. Peel, stem, and seed the pepper, then slice it into narrow slivers.
- The DRESSING. Mix the creme fraiche with horseradish, mustard, and lemon juice.
- PUTTING IT TOGETHER. Combine the green beans, the pepper slivers, and the artichoke quarters. Gently toss the vegetables with the creamy dressing. Sprinkle chopped green onions on top. Serve at room temperature or chilled.
- This recipe was entered in the contest for Your Best String Bean Salad