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Author Notes: This fresh and crunchy green bean salad comes from The German-Jewish Cookbook just in time for High Holy Days. The preparation is minimal, but the results are just right. Opt for fresh summer savory during warmer months, but the dried substitute will work just as well year round. This cold salad is the perfect accompaniment to warmer, heavier dishes and the vibrant beans brighten up any table, and palate. —Gabrielle Rossmer Gropman and Sonya Gropman
- 1 teaspoon kosher salt, plus more to taste
- 1 pound fresh green beans, washed, ends trimmed, and left whole or cut in half or bite-size pieces
- 1 teaspoon finely chopped fresh or 1/2 teaspoon dried summer savory
- 1/2 small red or sweet white (such as Vidalia) onion, finely chopped
- 2 tablespoons white wine vinegar or cider vinegar
- 1 teaspoon Dijon mustard
- Ground black or white pepper to taste
- 2 tablespoons neutral-flavored or olive oil
- Fill a medium-size pot half full with water, add the salt, and bring to a boil over high heat. Add the beans and summer savory to the pot and boil for 3 1/2 to 4 minutes, until the beans are tender but still have a slight crunch (either pierce one with a fork to feel the tenderness or take one out of the pot, run it under cold water, and taste it). Using a slotted spoon or tongs, remove the beans from the pot and put them in a colander. Reserve ¼ cup of the cooking liquid. Set the colander in the sink and rinse the beans with cold water. Let them drain.
- Transfer the beans to a serving bowl or a platter and sprinkle the chopped onion over the top.
- Combine the vinegar, mustard, pepper, and reserved cooking liquid. Whisk in the oil. Dip a green bean into the vinaigrette and taste, adding a bit more salt, pepper, oil, or vinegar as needed.
- Pour the vinaigrette over the green beans and toss. Cover the bowl and refrigerate. Remove the beans from the refrigerator at least 30 minutes before serving. Serve at room temperature.