I almost saved this recipe for Thanksgiving, but I realized it doesn’t belong only on a holiday menu. Some dishes get locked into a single day—and then never see the light of day again—but this salad is different. I make it all summer and into early fall. It’s bright, seasonal, and a real crowd-pleaser any time of year.
This salad was inspired by a Bon Appetit recipe I first noticed years ago. Over time I tweaked the ingredients and proportions until I landed on a version I prefer. Green beans can be tricky to make exciting, but a few simple techniques make all the difference. I blanch them in well-salted water until just crisp-tender, then shock them in ice water to stop cooking and preserve a vivid green color. That step is essential for both texture and appearance.
The dressing is the heart of this salad. Most vinaigrettes follow a familiar acid-to-oil ratio and include salt, pepper, and maybe a touch of mustard or honey. This one stands out because it blends minced shallot, sherry vinegar, chopped fresh mint, and dried tart cherries for a sweet-tart note that complements the beans and greens. If you’re not a fan of mint, you can omit it, but the herb adds a refreshing lift.
September feels like a fresh start, and after a recent cooking class I taught, everyone was eager to break out of their summer routines and try something new at the family table. This salad is easy enough for a weeknight but polished enough to serve to friends. It pairs beautifully with roasted or grilled chicken, salmon, or grilled lamb. For a vegetarian meal, add crumbled feta and serve with herbed quinoa or a grain salad.
I hope you’ll give this a try. If you make it, I’d love to see your photos—tag me on Instagram if you share your version. Wishing you a happy and healthy season ahead.
Mixed Greens with Green Beans, Almonds, and Dried Cherry Vinaigrette
By Pamela (adapted from Bon Appetit)
Servings: 6
Ingredients
- Dressing:
- 1/3 cup minced shallots
- 3 1/2 tablespoons sherry wine vinegar
- 1/3 cup fresh mint leaves, chopped (omit if you dislike mint)
- 1 1/2 teaspoons sea salt
- 1 teaspoon pure maple syrup
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup cold-pressed extra-virgin olive oil
- 1/3 cup dried tart cherries
- Kosher salt for blanching water
- 1 pound trimmed green beans
- 1 large head red or green leaf lettuce, cleaned and torn into bite-size pieces (about 13 cups)
- 1/2 cup slivered or sliced almonds or walnuts, toasted and chopped
Instructions
- In a screw-top jar or a small bowl, combine the minced shallots, sherry vinegar, chopped mint, sea salt, maple syrup, black pepper, and olive oil. Stir or shake to emulsify. Add the dried cherries, stir, and set the dressing aside to allow flavors to meld.
- Prepare a large bowl of ice water and set it near the stove. Bring a large pot of water to a rolling boil and add a couple of tablespoons of kosher salt. Add the trimmed green beans and cook for 3–4 minutes, just until they are crisp-tender.
- Drain the beans and immediately plunge them into the ice water bath to stop the cooking and preserve color. After a few minutes, drain the beans again and pat them dry. Cut into bite-size pieces if desired.
- When ready to serve, place the torn lettuce in a large serving bowl. Add the cooled green beans and pour the vinaigrette over the salad. Toss gently to coat.
- Scatter the toasted, chopped almonds or walnuts over the top and serve immediately.
Notes
For extra richness and flavor, crumbled goat cheese or feta make excellent additions to this salad. The dried cherries can be substituted with another tart dried fruit if needed, but tart cherries offer a particularly nice contrast to the minty, tangy dressing.
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