{"id":50716,"date":"2019-09-03T22:16:04","date_gmt":"2019-09-03T20:16:04","guid":{"rendered":"https:\/\/ellerepublic.de\/gruene-bohnen-salat\/"},"modified":"2020-11-27T09:58:46","modified_gmt":"2020-11-27T08:58:46","slug":"green-bean-salad","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/green-bean-salad\/","title":{"rendered":"Green Bean Salad with Walnuts, Dates and Roquefort"},"content":{"rendered":"

Green Bean Salad with Walnuts, Dates and Roquefort \u2013 what a delicious combo!! Toasted walnuts and blue cheese are a classic combo, but add naturally sweet Medjool dates marinated with white balsamic vinegar and a little sweet red onion and you have a dream team that elevate blanched green beans to a new and spectacular level. This may just be your next favourite way to serve green bean as a side dish<\/p>\n

What makes this green bean salad such a great side dish<\/h2>\n

Not only do you get some many delicious flavours with every bite, but the crunchiness of green beans works particularly well in this salad. And this green bean side dish is so simple and easy to make. I use fresh Medjool dates from the market (also found in Turkish shops and some supermarkets) as they have so much flavour and a terrific tender texture, which when chopped is almost like a paste, since they are so soft. This allows their flavour to better coat the beans. Meaning more flavour in every bite. If you can\u2019t find fresh Medjool dates<\/a>, you can buy packaged ones and soak them in a little warm water to soften them up. But if you can, use fresh ones — they are worth it!<\/p>\n

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Preparing green beans<\/h2>\n

My go-to method is blanching. Especially with lots of beans. This basically means I plunge the beans into boiling water for a few minutes, then remove and place in ice water. This process sets the color of vegetables. The green beans do not cook all the way through, so crisp texture is preserved. Which is perfect when featuring a green bean salad as a side dish! When I am preparing smaller amounts of beans (as a basic side dish), I often just steam them in a steamer basket <\/a>or cook them in a skillet, covered with a small amount of water, raise the heat, and cook until it has evaporated. Similar to stir-frying. You end up with green beans with lots flavour. Try it!<\/p>\n

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Green Bean Salad with Walnuts, Dates and Roquefort<\/h2>
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