I grew up eating many different things. My Mom comes from a family of Italians, in the French Alps, while my Dad’s family originates from Provence, in the South of France (and of course Catalonia before this, given the Pujol last name). As a kid, I got to taste a bit of both cuisines.
This simple green beans salad is my Dad’s recipe. It is exceedingly simple and perfect at the same time, and uses a French lemon and mustard dressing.
We used to eat green beans in many dishes. Many times, my Dad cooked meats, and green beans paired well with steaks or even baked roasts. Green beans would cook in the pan in a little bit of oil and water on low heat, in the oven while baking, or even boiled.
This salad uses the boiling cooking method for green beans. To prepare them, I usually make sure the edges are cut on both sides (at least the stem side), then I also cut them in two lengthwise, to make them easier to handle once served.
The dressing is a classic French salad dressing, made with olive oil, garlic, lemon and French mustard. Add salt to your taste, and if you feel like removing the oil from the ingredients that’s fine too. While my family used a little bit of oil, I find it also tasteful to just use lemon, mustard and garlic.
Bon appétit from Provence.
My Dad’s simple green beans salad
- 1 lb green beans
- French lemon dressing (remove oil from ingredients for an oil-free version)
- Bring water to boil in a pan.
- Cut the edges of green beans, at least the edge from the stem side. Then cut them lengthwise in two.
- Boil the beans for 10 to 15 minutes until tender.
- During this time, prepare the salad dressing.