A Cold Salad for Hot Days
A longtime summer favorite with fresh herbs, toasted pine nuts, and a tangy Dijon vinaigrette.
Right about now all I can think of are ways to stay cool.
Even though I’m lucky enough to have air conditioning, when the summer heat starts seeping through the walls, cold drinks, popsicles, and chilled salads sound especially appealing.
This recipe is my riff on the bean salads I grew up with, the kind that called for three different kinds of canned beans and an entire bottle of Wish-Bone Italian dressing.
This version is lighter and brighter, and trades the canned beans for fresh green beans, which are lightly cooked in a skillet, then plunged into ice water and dried on a clean towel to keep them bright green and crisp.
Tossed with fresh herbs, toasted pine nuts, and a punchy Dijon vinaigrette, it’s one of my favorite summer salads.
It’s cool, crunchy, and full of flavor, with an easy-to-make mustardy vinaigrette that has a little zip that pulls the whole thing together.
I love it alongside grilled chicken or burgers, but I’m also perfectly happy eating a bowl of it straight from the refrigerator on a hot afternoon.
Stay cool out there, and have a great week. I’ll see you next Sunday.
Green Bean Salad with Pine Nuts and Fresh Herbs
Serves 4-6 as a side dish.
Ingredients
For the salad
2 pounds green beans
1/3 cup pine nuts
2–3 tablespoons chopped fresh herbs, such as thyme or Italian parsley
For the vinaigrette
1/2 cup olive oil
1/4 cup freshly squeezed lemon juice, rice vinegar, or champagne vinegar
2 tablespoons Dijon mustard (Maille is my favorite)
2 tablespoons finely minced spring onion (white parts only) or shallot
1/2 teaspoon maple syrup, honey, or sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Make the vinaigrette
Add all of the vinaigrette ingredients to a jar with a tight-fitting lid (I use a Ball canning jar) and shake well to combine.
The vinaigrette can be made up to a week ahead and stored in the refrigerator. Let it sit at room temperature for 15–20 minutes before serving, then shake again.
Toast the pine nuts
Place the pine nuts in a large dry skillet over medium heat. Cook, stirring frequently, until lightly golden and fragrant. Remove from the heat immediately and let cool completely.
For the best texture, keep the pine nuts separate from the salad until just before serving so they stay crunchy.
Cook the green beans
Wash and trim the green beans, removing both ends. If they’re especially long, cut them in half.
Place the beans in a large skillet with 1/2 cup water and a pinch of salt. Cover and cook for 4–5 minutes.
Remove the lid and continue cooking for another minute or so, until the water has evaporated. The beans should be bright green and crisp-tender, with a little bite remaining.
Immediately transfer the beans to a large bowl of ice water, or place them in a colander and run very cold water over them. This stops the cooking process and helps preserve their bright green color.
Drain well and spread the beans on a clean kitchen towel to dry.
Assemble the salad
This salad is ideal for making ahead. The vinaigrette, green beans, and pine nuts can all be prepared in advance and stored separately. Assemble just before serving so the pine nuts stay crunchy and the green beans stay crisp.
Place the green beans in a large bowl. Add the toasted pine nuts and fresh herbs. Bring the vinaigrette to room temperature and shake well, then drizzle over the top and toss everything together.
You may not need all of the vinaigrette, so add it gradually and toss well, stopping when the salad is dressed to your liking. Any extra dressing is delicious on a simple green salad, grilled vegetables, or sliced tomatoes.