Salad of String Beans
Ingredients
Directions
Prepare the beans
Trim the beans and boil until tender.
Drain and place in cold water until perfectly cold.
Dry the beans on a soft towel.
Cut each bean into four lengthwise pieces.
Serve
Arrange on a salad dish and pour over French dressing before serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Young beans
- Form the main body of the salad, providing the crisp-tender texture once boiled.
- French dressing
- Adds acidity and fat that moisten the beans and carry the salad's flavour.
The step that matters
Chilling the beans thoroughly. Plunging the boiled beans into cold water stops the cooking so they stay firm rather than turning soft and dull. Drying them well matters too, because surface water would thin the French dressing and stop it clinging to the beans.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Chicken Salad623 recipes
Salad Dressing491 recipes
Tomato Salad179 recipes
Cold Slaw160 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.