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I adore green bean casserole, very much, but that’s not the only place these lanky legumes have on the Thanksgiving table. I like to have some cool and crisp vegetables play a part in turkey day to offset the cream, meat, and carbs that tend to take center stage. This fresh green bean salad nods to it’s cream of mushroom laden cousin with crispy shallots but keeps it on the lighter side, simply topped with a fresh lemon vinaigrette.

The green beans themselves are barely cooked in boiling water so they are bright green and snap back at you when you eat them–because honestly, a smushed over-cooked green beans is the worst thing ever. Recipe is after the jump!

Lemony Green Bean Salad with Crispy Shallots
Serves 4
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Prep Time
5 min
Cook Time
20 min
Total Time
30 min
Prep Time
5 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 pound green beans, ends trimmed
  2. 1/4 cup raw hazelnuts, roughly chopped
For the crispy shallots
  1. 2 medium shallots, peeled and sliced into 1/8 inch rounds
  2. 1/4 cup extra-virgin olive oil
For the dressing
  1. Juice of 1 small lemon
  2. 1/4 cup extra-virgin olive oil
  3. 1 clove of garlic, finely chopped or finely grated
  4. 1/4 cup parmigiano reggiano cheese, finely grated
  5. 1 teaspoon kosher salt
  6. 1 teaspoon freshly ground black pepper
Instructions
  1. Blanch the green beans. Bring a medium pot of water to a rolling boil. Drop in trimmed green beans and cook for exactly 1 minute. Strain and rinse with cool water (option: drop green beans in ice water for an even crispier bean.) Set aside.
  2. Make the crispy shallots. In a small saucepan over very low heat, add olive oil and shallots and cook for 15 minutes, stirring very frequently until shallots are completely crispy all over. Remove crispy shallots from oil with a slotted spoon and drain on a paper towel. Discard remaining oil.
  3. Make the dressing. Put all dressing ingredients in a small, lidded jar and shake until fully combined.
  4. Assemble the salad. In a serving bowl, put blanched green beans and toss in lemon dressing. Top with crispy shallots and chopped hazelnuts.
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