This Gordon Ramsay Green Bean Salad is a crisp and tangy recipe, which is made with a bold mustard vinaigrette and juicy tomatoes. It’s the perfect fresh side dish, ready in about 20 minutes.
Jump to RecipeGordon Ramsay Green Bean Salad Recipe Ingredients
For the Salad:
- 500g green beans, trimmed
- 1 tomato, diced
- 50g red onion, finely diced
For the Dressing:
- 22ml lemon juice or white wine vinegar
- 45–60ml extra virgin olive oil
- 5g Dijon mustard
- 1 garlic clove, minced
- Salt and pepper, to taste
For Garnish (Optional):
- Finely chopped parsley
How To Make Gordon Ramsay Green Bean Salad
- Make the Vinaigrette: In a small bowl or a jar with a lid, combine the lemon juice, Dijon mustard, minced garlic, salt, and pepper. Slowly drizzle in the olive oil while whisking continuously (or shake the jar vigorously) until the dressing is creamy and emulsified.
- Blanch the Green Beans: Bring a large pot of heavily salted water to a rolling boil. Add the trimmed green beans and cook for exactly 60 seconds.
- Shock and Dry: Immediately use a slotted spoon to transfer the beans from the boiling water to a large bowl of ice water. Let them chill for 2–3 minutes to stop the cooking process, then drain them thoroughly and pat them completely dry.
- Assemble the Salad: Place the crisp, dry green beans on a serving platter. Top with the diced tomato and finely diced red onion.
- Dress and Serve: Spoon the vinaigrette over the salad and toss gently to coat. Garnish with fresh parsley if using, and serve immediately or after a brief chill.
Recipe Tips
- How do I keep the beans perfectly crisp and green? The secret is the “blanch and shock” method. Cooking the beans for only 60 seconds in boiling water and then immediately plunging them into an ice bath stops the cooking process instantly, locking in their bright green color and perfect crisp-tender texture.
- How do I tame the sharp bite of the red onion? For a milder onion flavor, you can place the finely diced red onion in a small bowl of cold water for about 5-10 minutes. Drain it well before adding it to the salad.
- How do I get a creamy dressing? To create a stable emulsion (a creamy dressing that doesn’t separate), add the olive oil to the vinegar and mustard mixture very slowly while whisking constantly. This breaks the oil into tiny droplets, creating a smooth, creamy consistency.
- Why should I chill the salad before serving? Letting the dressed salad sit in the refrigerator for just 10 minutes before serving allows the vegetables to marinate slightly in the vinaigrette, rounding out the flavors for an even more delicious result.
What To Serve With Green Bean Salad
This fresh, vibrant salad is a versatile side dish that pairs wonderfully with a variety of main courses.
- Grilled or pan-seared salmon or steak
- Roasted chicken
- A summer barbecue spread
- As part of a larger selection of salads for a potluck
How To Store Green Bean Salad
- Best Served Fresh: This salad is at its best on the day it’s made, when the beans are at their crispiest.
- Refrigerate: You can store leftovers in an airtight container in the refrigerator for up to 2 days, though the beans will lose some of their crispness.
- Make-Ahead: For the best results when making ahead, store the blanched green beans, the chopped vegetables, and the vinaigrette in separate containers in the fridge. Toss everything together just before serving.
Green Bean Salad Nutrition Facts
- Calories: 166 kcal
- Protein: 3g
- Carbohydrates: 10g
- Fat: 14g
- Saturated Fat: 2g
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
Can I use frozen green beans?
While fresh green beans will give you the best crisp texture, you can use frozen green beans. Cook them according to the package directions, but be careful not to overcook them. Shock them in ice water after cooking as you would with fresh beans.
Can I add other ingredients to the salad?
Absolutely. This is a great base recipe. Toasted slivered almonds, crumbled feta cheese, or a few Kalamata olives would all be delicious additions.
What if I don’t have Dijon mustard?
You can substitute with wholegrain mustard for a different texture or a small amount of yellow mustard, though the flavor will be slightly different.
Try More Recipes:
Gordon Ramsay Green Bean Salad Recipe
Course: SaladsCuisine: FenchDifficulty: Easy4
servings10
minutes5
minutes166
kcalA crisp, tangy, and fresh green bean salad with a bold mustard vinaigrette, juicy tomatoes, and just enough crunch to wake up your plate.
Ingredients
Salad: 500g green beans, 1 tomato (diced), 50g red onion (finely diced).
Dressing: 22ml lemon juice or white wine vinegar, 45–60ml extra virgin olive oil, 5g Dijon mustard, 1 clove garlic (minced), salt, pepper.
Directions
- Whisk or shake all dressing ingredients together until creamy and emulsified.
- Blanch the green beans in boiling salted water for exactly 60 seconds.
- Immediately transfer the beans to an ice bath to cool, then drain and pat them completely dry.
- On a platter, combine the crisp green beans, diced tomato, and red onion.
- Drizzle with the vinaigrette and toss gently to coat.
- Serve immediately or chill for 10 minutes for the flavors to meld.
Notes
- The “blanch and shock” method is crucial for keeping the green beans crisp and brightly colored.
- For a milder flavor, soak the diced red onion in cold water for 5 minutes before adding it to the salad.
- For the best dressing, add the olive oil slowly while whisking constantly to create a stable emulsion.
- This salad is best served fresh but the components can be prepped ahead of time.
