Two-bean salad with basil vinaigrette from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 50) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

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

  • Eat Your Books

    Can substitute haricots verts for green beans.

  • SheilaS on October 28, 2024

    I made this as written except for using Rancho Gordon Royal Corona beans instead of canned and shaving the Parm instead of chopping it into ‘rubble’ and enjoyed it. On day 2, I refreshed the leftovers with a squeeze of lemon juice, some red bell pepper and feta instead of Parm and liked it even better.

  • bernalgirl on October 28, 2024

    This is an outstanding summer salad, all the flavors come together beautifully — even if you’re not a huge fan of fennel, it adds an herbal note and some crunch but isn’t a dominant flavor. I made two changes: I added a small shallot to the basil vinaigrette per David Leibovitz’s recipe, and topped with feta instead of Parmesan. This was even better the next day, making it a great make-ahead salad for a picnic or cookout. It would be great topped with pepitas or roasted sesame seeds.

  • Lsblackburn1 on September 09, 2024

    Lovely and fresh! Took this to a late summer bbq and it was a perfect addition. Doubled easily!

  • sandiegoveg on February 24, 2023

    Another deceptively simple but delish dish. This does not taste like fennel! I used a mandolin to really get a fine slice. Used grated parm, added no capers for the kiddos, and reduced the oil by half.

  • lean1 on February 08, 2023

    Loved the basil vinaigrette. I didn't have any fennel on hand so I used celery and radishes 1 cup of each and a few lettuce leaves. I used only half of the dressing. Easy to make in the Cuisinart. Will make this salad again using other beans. Maybe adding tuna or croutons.

  • SpatulaCity on February 08, 2023

    So wonderful, so fresh, so crunchy, so delicious! I love that Deb gives you weights for everything, including the basil, so it’s very easy to use the correct amount of ingredients and get excellent results. Used haricots vert, white wine vinegar, and added a handful of arugula for lunch.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.