Salad of String Beans
Ingredients
Directions
Prepare the beans
Trim the beans and boil them until tender.
Drain the beans and place them in cold water until perfectly cold.
Dry the beans on a soft towel and cut each bean into four lengthwise pieces.
Serve
Arrange the beans neatly 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
- Provide the main body and crisp-tender texture of the salad.
- French dressing
- Adds moisture, acidity and flavour that coats the beans.
The step that matters
Chill the beans fully before dressing. Beans that are still warm or damp will dilute the dressing and turn soft. Drying them well lets the dressing cling to the surface.
“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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