Green Bean Salad with Carrots, Cilantro, Fried Shallots, and Peanuts
By Andrew JanjigianPublished on April 29, 2019
Time
55 minutes
Yield
Serves 4 to 6
Ingredients
⅓ cup vegetable oil 2 shallots, sliced thin1 ½ pounds green beans, trimmed and cut into 1- to 2-inch lengthsTable salt for blanching3 tablespoons lime juice (2 limes)2 tablespoons fish sauce 1 ½ teaspoons sugar 1 teaspoon paprika ½ teaspoon cayenne pepper 2 carrots, peeled and shredded¼ cup chopped fresh cilantro ¼ cup dry-roasted peanuts, chopped
Before You Begin
If you don't own a salad spinner, lay the green beans on a clean dish towel to dry in step 2. The blanched, shocked, and dried green beans can be refrigerated in a zipper-lock bag for up to two days.
Instructions
- Add oil and shallots to 8-inch nonstick skillet and cook over medium-high heat, stirring frequently, until shallots are deep golden brown, 10 to 14 minutes. Using slotted spoon, transfer shallots to paper towel–lined plate; season with salt to taste. Pour 3 tablespoons shallot oil into large bowl and set aside (reserve remaining oil for another use).
- Bring 2 quarts water to boil in large saucepan over high heat. Add green beans and ¼ cup salt, return to boil, and cook until green beans are bright green and tender, 5 to 8 minutes.
- While green beans cook, fill large bowl halfway with ice and water. Drain green beans in colander and immediately transfer to ice bath. When green beans are no longer warm to touch, drain in colander and dry thoroughly in salad spinner.
- Add lime juice, fish sauce, 1 tablespoon water, sugar, paprika, and cayenne to bowl with reserved shallot oil and whisk until sugar is dissolved. Add green beans, carrots, and 2 tablespoons cilantro and toss to combine. Transfer to platter; sprinkle with peanuts, fried shallots, and remaining 2 tablespoons cilantro; and serve.
Time
55 minutesYield
Serves 4 to 6Ingredients
⅓ cup vegetable oil
2 shallots, sliced thin
1 ½ pounds green beans, trimmed and cut into 1- to 2-inch lengths
Table salt for blanching
3 tablespoons lime juice (2 limes)
2 tablespoons fish sauce
1 ½ teaspoons sugar
1 teaspoon paprika
½ teaspoon cayenne pepper
2 carrots, peeled and shredded
¼ cup chopped fresh cilantro
¼ cup dry-roasted peanuts, chopped
Ingredients
⅓ cup vegetable oil
2 shallots, sliced thin
1 ½ pounds green beans, trimmed and cut into 1- to 2-inch lengths
Table salt for blanching
3 tablespoons lime juice (2 limes)
2 tablespoons fish sauce
1 ½ teaspoons sugar
1 teaspoon paprika
½ teaspoon cayenne pepper
2 carrots, peeled and shredded
¼ cup chopped fresh cilantro
¼ cup dry-roasted peanuts, chopped
Ingredients
⅓ cup vegetable oil
2 shallots, sliced thin
1 ½ pounds green beans, trimmed and cut into 1- to 2-inch lengths
Table salt for blanching
3 tablespoons lime juice (2 limes)
2 tablespoons fish sauce
1 ½ teaspoons sugar
1 teaspoon paprika
½ teaspoon cayenne pepper
2 carrots, peeled and shredded
¼ cup chopped fresh cilantro
¼ cup dry-roasted peanuts, chopped
Why This Recipe Works
To make the beans in this salad tender, bright green, and deeply flavored, we blanched them in highly concentrated salt water (¼ cup of salt to 2 quarts of water). This quickly softened the pectin in the beans' skins, so they became tender before losing their vibrant color; it also seasoned them inside and out. We made these flavorful green beans the star ingredient in a summer-perfect salad.
Before You Begin
If you don't own a salad spinner, lay the green beans on a clean dish towel to dry in step 2. The blanched, shocked, and dried green beans can be refrigerated in a zipper-lock bag for up to two days.
Instructions
- Add oil and shallots to 8-inch nonstick skillet and cook over medium-high heat, stirring frequently, until shallots are deep golden brown, 10 to 14 minutes. Using slotted spoon, transfer shallots to paper towel–lined plate; season with salt to taste. Pour 3 tablespoons shallot oil into large bowl and set aside (reserve remaining oil for another use).
- Bring 2 quarts water to boil in large saucepan over high heat. Add green beans and ¼ cup salt, return to boil, and cook until green beans are bright green and tender, 5 to 8 minutes.
- While green beans cook, fill large bowl halfway with ice and water. Drain green beans in colander and immediately transfer to ice bath. When green beans are no longer warm to touch, drain in colander and dry thoroughly in salad spinner.
- Add lime juice, fish sauce, 1 tablespoon water, sugar, paprika, and cayenne to bowl with reserved shallot oil and whisk until sugar is dissolved. Add green beans, carrots, and 2 tablespoons cilantro and toss to combine. Transfer to platter; sprinkle with peanuts, fried shallots, and remaining 2 tablespoons cilantro; and serve.
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