Green Bean Salad with Toasted Seeds & Nuts

by Elizabeth Winslow

Sometimes, when a restaurant closes, it leaves a hole in your heart.  Such was the case with Azul on Caesar Chavez, in the beautifully restored house that’s now home to The Shuck Shack.  Comfortably hip, Azul served the best sandwiches and sides of any cafe I’d ever been to.  The vibe was just right, and the food was perfect.  Interesting and familiar at the same time.  Deviled eggs, a grilled eggplant panini prepared with care and attention.  Zapp’s potato chips.  Really good iced tea.  The real joy was in the details.  Perfectly sliced and toasted bread.  Sides that were so much more than an afterthought.  I’m always most impressed when restaurants put care and attention into everyday dishes.  Stacked and heavily garnished masterpieces make me weary.  But a really good sandwich?  That, I will come back for time and again.  It’s really hard to run a restaurant.  There’s no time for family, or really for anything other than running the restaurant.  As someone who had to make the hard decision to walk away and close the doors, I completely get it.  But I really, really miss Azul.  And I really miss this green bean salad, one of the most inspired sides I’d ever had. Cutting the green beans into tiny slivers completely changed the taste and texture of something so familiar as to be mundane. Azul’s green bean salad was the opposite of mundane.  It was crunchy and bright, nutty, and tart with lemon juice and parsley.  Sometimes a restaurant can make simple things new again.  When it’s also the perfect place to sit in a corner with a good book or laugh with a friend, and when it costs less than $10 to have lunch, that’s magic.

1/2 pound green beans

1 shallot, minced

small handful of Italian parsley leaves

2 Tbs. sesame seeds, toasted

3 Tbs. sliced almonds, toasted

1/4 c. chevre, crumbled

2 Tbs. lemon juice

2 Tbs. white wine or champagne vinegar

1 Tbs. whole grain mustard

1/3 c. olive oil

Remove stems from green beans and slice crosswise into 1/4″ “coins.”  Blanch by adding to rapidly boiling water for 30 seconds, then plunging into ice water.  Let sit in ice water for about 10 minutes, then drain and dry.  Place beans in a bowl, and add minced shallot, parsley, sesame seeds and almonds.  Set aside.  In a smaller bowl, whisk together lemon juice, vinegar, mustard, and shallots.  Continue whisking while slowly drizzling in olive oil until dressing is emulsified.  Add dressing to green beans and toss to coat evenly.  Place on serving piece and top with crumbled goat cheese.

Posted in Salads

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25 thoughts on “Green Bean Salad with Toasted Seeds & Nuts

  1. Rhonda35 on said:

    Maybe I am missing it, but I sure wish you had a print-friendly button for your recipes – they always sound so good, but it’s kind of a pain to use them. This salad uses some of my favorite ingredients – green beans, goat cheese and almonds – mmmm!

    • farmhousetable on said:

      That would be wonderful–I don’t think wordpress supports that, though. I’ll be thikning of solutions. Meanwhile, you can always use the old copy & paste into a word doc technique. Thanks for the idea!

  2. pbsTMI on said:

    We really miss Azul, too. We went there most often for breakfast on the weekends–that lemon curd waffle was so simple and so delicious. This looks like a great recipe…can’t wait to use it with my green beans this week!

  3. Rebecca on said:

    Yum!! I have a ton of green beans from Animal Farm that I need to use ASAP and now I know what I’m going to do with them.

    If you’re in need of a really good sandwich- and don’t mind a bit of a drive head to ATE cafe in Lakeway. Seriously.

  4. Gorgeous presentation!! Surely all these very fine vids are archived awaiting a future ‘must have’ cookbook. One more comment: remarkably, these recipes are as simple and uncomplicated as can be, and tower over fussy ones. Oh Stephanie, your dreams are indeed fulfilled. Thanks for all this!!

  5. Carla Johnson on said:

    Green beans are the most perfect food God has given us ~~ I’ve made them every way imaginable because I love them. For 9 months (pregant with my youngest) I couldn’t eat enough of them and would eat them cold out of the CAN! I can’t wait to make this recipe this weekend. Thank you so much for sharing. I love, LOVE this news letter! Best regards, Carla

  6. I recd. some very large flat beautiful green leaves all bound in a bunch and have no idea what they are or how to prepare. I also have no recipes for arugula,which came in the same order. Ireally would appreciate some help on these and some recipes. Thanks

    • farmhousetable on said:

      Hi Jo! Those would be collard or broccoli greens (which you cook in the same way). You can search on the blog under “greens” and “arugula” for some recipes!

  7. Made this salad last night with a grilled steak for dinner. It was really fabulous. Great technique for the green beans, works perfectly. Loved the combination of flavors with the sesame seeds and almonds. Will be making this again and again. Thank you!

  8. Aryn Sullivan on said:

    I made this for dinner as a side for the salmon, and let’s just say I at alllll the salad and didn’t even care about the salmon at that point. Wonderful salad!!!

  9. Marcella Madera on said:

    Just made this and wow! So delicious. I have not tried a single recipe on this site that wasn’t delicious and able to really feature the farm ingredients well. Don’t ever doubt the fantastic work you are doing!! Thank you.

  10. Naomi Freireich on said:

    I made this last night with the green beans from my basket. It was a hit with the family. Tonight I added the leftovers into my green dinner salad and it was a perfect crispy flavorful addition. Thanks

  11. This is the first time I’ve found one of your posts. How many servings can I expect from the Green Bean Salad with Toasted Seeds & Nuts recipe? Do you normally provide the number of servings?

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