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Green Bean Salad with Summer Savory Vinaigrette

We have found fresh wax green beans the last two weeks with our Ranui Gardens CSA box. Today we got summer savory. It’s the vinaigrette we vary–this green bean salad with summer savory vinaigrette showcases both the savory and the beans.

I change up the acids and there are many possibilities, like key lime juice, rice wine vinegar or red wine vinegar.

And I switch around the oil—maybe using part walnut or hazelnut oil for some of the usual olive oil.

Changing the ratio of oil to acid changes the taste as well–follow your preferences.

That makes me feel really good about dressing my green bean salad with savory vinaigrette.

Deborah Madison, author of The New Vegetarian Cooking for Everyone, writes that savory is so closely associated with fresh beans, it’s nicknamed the bean herb.

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5 from 1 vote
Green Bean Salad with Summer Savory Vinaigrette
Serve on a hot summer day.
Author: Letty Flatt
  • Green or yellow wax beans
  • 2 tablespoons fresh squeezed lemon juice
  • 4 tablespoons extra virgin olive oil
  • 1 to 2 tablespoons finely chopped savory leaves or other herb
  • Real Salt and freshly ground pepper , as needed
  • Mixed salad greens , as needed
  1. Snap the tips and tails off the beans. Blanch them in boiling salted water about 5 minutes, keeping them firm to your bite but no longer raw. Drain and “shock” the beans in a bowl of ice water to stop the cooking and guard the bright color. Drain when cold.
  2. Whisk together the lemon juice, olive oil and savory. Season to taste with salt and freshly ground black pepper.
  3. Just before serving, toss the cold beans in some of the vinaigrette dressing.
  4. Arrange on top of salad greens.

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