Green bean salad with fried almonds from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • leilx on November 20, 2023

    Love this recipe, all aspects. Used sliced almonds which was quicker than cutting them up. Try with cranberries as someone below suggested. Use a mandoline and cut green beans in half.

  • ccanderson210 on September 15, 2022

    Lovely salad. We used walnuts as they were on hand. Cut back a little on the pickling liquid to the final, but added a splash of vinegar. Very nice accompaniment to spaghetti with meatballs.

  • sheepishjen on June 24, 2017

    I follow this recipe pretty closely - just don't worry about times for cooking my beans and cook them until they have the right texture depending on their size and how old they are. I think the almonds, fennel, celery and pickled red onions all add important flavor and texture. This is a go-to summer salad for me.

  • wester on August 22, 2012

    This was slightly disappointing. I can see these flavors could be brilliant together, but somehow it didn't work. It does still feel like it could be brilliant with small tweaks, and the quick-pickled onions are definitely worth repeating anyway. Possibly my beans were too crunchy. I do feel that if they had been softer, the other ingredients would have showed themselves more. I used normal green beans and cooked them for 8 minutes (twice as long as Deb says to), then cooled without the ice bath, but next time I will definitely cook them even longer.

  • ahsafford on October 12, 2011

    This is my all-time favorite green bean salad recipe. I have never included the fennel or celery, and I add dried cranberries for a little sweetness. The pickled onions are fantastic!

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