This is a quick side that should be made a couple hours before serving. If you do not have balsamic use red wine vinegar and the truffle oil can be omitted. The trick is to barely cook the green beans so they still have a snap when bitten into. My Southern father-in-law wouldn’t approve.
Green Bean Salad
- 1 lb green beans cleaned and snapped into bite sized pieces
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 ½ tbsp chopped fresh tarragon
- 2 green onions chopped fine
- ½ cup thinly sliced cremini mushrooms
- Drizzle truffle oil (1-2 tsp maximum)
Steam green beans until barely cooked, about 3-6 minutes. Immediately dunk beans in cold water to stop cooking. Drain and place in a bowl. In a small frying pan, saute the white part of the onions and mushrooms in 1 tbsp butter. Season with salt and pepper. Add to green beans and toss well. Add the rest of the ingredients and mix again. Be careful not to use too much truffle oil or it will overpower the rest of the salad. Chill beans for at least an hour before serving.