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Salad

String Bean Salad

A salad of cooked string beans tossed with French dressing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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String Bean Salad

Ingredients

Directions

Prepare the beans

  1. Remove the strings from both sides of the beans and cut them lengthwise into three pieces.

  2. Soak the beans in cold water until ready to cook.

Cook the beans

  1. Cover the beans with boiling water, add 1 teaspoon of salt, and boil for 20 minutes.

  2. Drain the beans and discard the water.

  3. Cover the beans with salt water and let them stand for 10 to 15 minutes.

  4. Return the beans to boiling unsalted water and cook for 15 minutes.

  5. Drain the beans and let them cool completely.

Serve

  1. Arrange the cooled beans in a salad bowl or on a platter and pour over French dressing.

Recipe from a historical cookbook (Internet Archive).

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 tender beans
Provide the main body and crisp-tender texture of the salad.
French dressing
Adds acidity and fat that coat the beans and give the salad its flavour.

The step that matters

Drain the beans and let them cool completely before dressing. Beans still warm or wet will dilute the French dressing and cause it to slide off rather than cling. Cooling fully lets the dressing coat the surface and keeps the beans from going limp.

“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.

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