Reviews Add Rating & Review 17 Ratings 5 star values: 9 4 star values: 4 3 star values: 1 2 star values: 3 1 star values: 0
Back to Green Bean, Watercress, and Crispy Shallot Salad All Reviews for Green Bean, Watercress, and Crispy Shallot Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Green Bean, Watercress, and Crispy Shallot Salad Recipe Summary prep: 35 mins total: 35 mins Servings: 8
Ingredients Ingredient Checklist Coarse salt and ground pepper 1 pound green beans, trimmed 1 cup vegetable oil, such as safflower 3 shallots, thinly sliced crosswise into rings 2 teaspoons all-purpose flour 2 tablespoons fresh lemon juice (from 1 lemon) 2 tablespoons Dijon mustard 3 tablespoons extra-virgin olive oil 1 bunch watercress (8 ounces), tough stems removed
Gallery Green Bean, Watercress, and Crispy Shallot Salad
Recipe Summary prep: 35 mins total: 35 mins Servings: 8
Gallery
Green Bean, Watercress, and Crispy Shallot Salad
Green Bean, Watercress, and Crispy Shallot Salad
Green Bean, Watercress, and Crispy Shallot Salad
Recipe Summary prep: 35 mins total: 35 mins Servings: 8
Recipe Summary
prep: 35 mins total: 35 mins
Servings: 8
prep: 35 mins
total: 35 mins
prep:
35 mins
total:
Servings: 8
8
Ingredients
Ingredients
- Coarse salt and ground pepper 1 pound green beans, trimmed 1 cup vegetable oil, such as safflower 3 shallots, thinly sliced crosswise into rings 2 teaspoons all-purpose flour 2 tablespoons fresh lemon juice (from 1 lemon) 2 tablespoons Dijon mustard 3 tablespoons extra-virgin olive oil 1 bunch watercress (8 ounces), tough stems removed
Directions
Bring a large pot of salted water to a boil. Prepare a large bowl of ice water, and place a colander inside bowl. Line a baking sheet with a double layer of paper towels. Cook green beans in boiling water until bright green and crisp-tender, 2 to 3 minutes. With a wire skimmer or slotted spoon, transfer to colander to stop cooking. Cool green beans completely in ice bath, then transfer to lined baking sheet; pat dry.
In a small saucepan, heat vegetable oil over medium-low. In a small bowl, toss shallots with flour. Working in three batches, fry shallots in oil until golden and crispy, 2 to 4 minutes. Transfer shallots to paper towels, and season generously with salt.
In a small bowl, whisk lemon juice, mustard, and olive oil to combine; season dressing with salt and pepper. Place watercress on a serving platter, and drizzle with half the dressing. Top with green beans and remaining dressing. Serve sprinkled with fried shallots.
Reviews
Add Rating & Review 17 Ratings 5 star values: 9 4 star values: 4 3 star values: 1 2 star values: 3 1 star values: 0
Reviews
Add Rating & Review 17 Ratings 5 star values: 9 4 star values: 4 3 star values: 1 2 star values: 3 1 star values: 0
Add Rating & Review
17 Ratings 5 star values: 9 4 star values: 4 3 star values: 1 2 star values: 3 1 star values: 0
17 Ratings 5 star values: 9 4 star values: 4 3 star values: 1 2 star values: 3 1 star values: 0
17 Ratings 5 star values: 9 4 star values: 4 3 star values: 1 2 star values: 3 1 star values: 0
5 star values: 9 4 star values: 4 3 star values: 1 2 star values: 3 1 star values: 0
All Reviews for Green Bean, Watercress, and Crispy Shallot Salad
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Green Bean, Watercress, and Crispy Shallot Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
