Green Bean Slaw

Published: Jul 16, 2011

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Yields:

10 serving(s)

Total Time:

30 mins

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In this salad, tender haricots verts get tossed with crunchy strips of carrot, red pepper, and parsnip. When TV personality Rachael Ray (who is originally from upstate New York) visited the Beekman farm, Lee Woolver made a version of this salad with bacon, but it's just as delicious without.

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Ingredients

1 1/4 lb. haricots verts (thin green beans)
2 Tbsp. extra-virgin olive oil
1 clove garlic
1/4 cup cider vinegar
1 Tbsp. cider vinegar
2 1/2 Tbsp. water
1 1/2 tsp. Dijon mustard
1 1/2 tsp. honey
1/4 tsp. celery seeds
1 medium carrot
1 medium parsnip
1 red bell pepper
1/2 small red onion
Worcestershire sauce
Hot sauce
salt
Freshly ground black pepper
1 hard-cooked egg

Directions

1. Step 1In a large pot of boiling salted water, cook the beans until crisp-tender, about 2 minutes. Drain, rinse, and pat dry.
2. Step 2In a large skillet, heat the olive oil. Add the garlic and cook over moderate heat until fragrant, about 30 seconds. Stir in the vinegar, water, mustard, honey, and celery seeds. Add the carrot, parsnip, red pepper, and onion and toss until warmed through, about 1 minute. Transfer to a large bowl. Add the beans and toss well. Add a few dashes of Worcestershire sauce and hot sauce and season with salt and pepper. Garnish the slaw with the chopped egg and serve warm or at room temperature.
  
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