This is one of my favorite salads to make as a side for days when dinner is a a meat heavy one. The crunchy slightly sweet green beans are gently tossed with some butter and garlic, and mixed with some toasted pistachios, to create a riot of flavours. I love adding nuts to my salads for the extra crunch they provide. Pistachios have a strong nutty flavour that is rich and sweet tasting with an ever so slight salty aftertaste. I know what you are thinking, pistachios and green beans just doesn’t sound like a combination that would work! But trust me, it does, so wonderfully well. Their pairing while a little unusual, is something like adding sea salt to your dark chocolate dessert, you know it’s a little weird, but you still want it.
You can of-course play it safe and go with the trusted Green Beans Almondine, but where’s the fun in that. The recipe for this is super simple, just make sure you use the freshest green beans you can get. The fresher they are, the more crunchier they will be. Also, use unsalted pistachios and toast them lightly on a skillet. The green beans are trimmed, washed and then blanched in salted water for a few minutes. The trick is to not overcook them, as you want them to stay crunchy and not limp. I always run my blanched greens under ice cold water so that they retain their green color, and this also prevents them from cooking further in the latent heat. The pistachios are meanwhile toasted on another skillet, and then removed to cool. Garlic sauteed with butter until slightly soft, and then the green beans and pistachios tossed in. Optionally, you can add juice of half a lemon to the butter garlic mix before tossing in the beans if you like. I like mine without the lemon juice but some friends prefer it with. So go with what you like.
INGREDIENTS RECIPE Serve this as a side dish with roast meats, shepherd’s pie, or on its own as a summer salad lunch. It even tastes good chilled, so always make extra for some leftovers 🙂
Green Beans Salad with Pistachios
Serve this as a side dish with roast meats, shepherd’s pie, or on its own as a summer salad lunch. It even tastes good chilled, so always make extra for some leftovers 🙂