Cold Green Bean Salad with Lemon Vinaigrette

This fresh and light salad will have everybody reaching for seconds. For variation, try some feta cheese for the goat cheese, and substitute roasted pine nuts for the almonds.

Ingredient :

  • ice as needed

  • 1 pound fresh green beans, trimmed


  • 1 ½ tablespoons olive oil

  • 1 tablespoon freshly squeezed lemon juice

  • 1 teaspoon Dijon mustard

  • zest of 1/2 lemon

  • salt and freshly ground black pepper to taste

  • 1 pinch sugar, or more to taste


  • 2 ounces soft goat cheese, crumbled

  • ¼ cup toasted sliced almonds

Directions :

  1. Make an ice bath by filling a large bowl with ice water, and set aside.

  2. Bring a large pot of salted water to a boil, add green beans, and blanch until just tender-crisp, 3 to 4 minutes (do not overcook). Drain green beans, and immediately add to ice bath to stop cooking; set aside.

  3. Whisk olive oil, lemon juice, Dijon, lemon zest, salt, pepper, and a pinch of sugar together in a small bowl.

  4. Drain green beans well and pat dry with a paper towel to avoid diluting the dressing. Place into a bowl and drizzle with vinaigrette, tossing gently to coat.

  5. Transfer tossed green beans to a serving dish. Garnish with goat cheese and almonds.