Green Bean Salad With Hot Mustard Dressing

Name: Green Bean Salad With Hot Mustard Dressing
Total time: 20 min
Yield: 8 to 10 servings
Ingredients: Kosher salt and black pepper; 2 tablespoons Asian hot mustard powder (or Colman’s dry mustard powder); 1/4 cup neutral oil, such as safflower or canola; 1/4 cup minced shallot; 2 tablespoons unseasoned rice vinegar; 1 tablespoon minced peeled ginger; 1 1/2 teaspoons granulated sugar; 1 teaspoon minced garlic; 1/4 cup thinly sliced scallions (from 2 scallions); 2 pounds green beans, trimmed; 1/4 cup chopped roasted pecans

By Kay Chun

Published June 27, 2022

Green Bean Salad With Hot Mustard Dressing — Chris Simpson for The New York Times. Food Stylist:Frances Boswell.

Total Time: 20 minutes
Rating: 4(484)
Comments: Read comments

Hot mustard powder brings a sharp, spicy twist to traditional mustard vinaigrette, which complements sweet green beans well. The beans are blanched until crisp-tender, then tossed in the vinaigrette while still hot. As the beans cool, they absorb all the flavors of mild shallot, fragrant garlic, tangy rice vinegar and hot mustard. Rich, roasted pecans add nutty sweetness to balance the spicy dressing. Though the salad can be made a few hours ahead, you’ll want to top it with the nuts right before serving to preserve their crunch. The beans themselves can be served at room temperature or chilled.

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Ingredients

Yield:8 to 10 servings

Kosher salt and black pepper
2tablespoons Asian hot mustard powder (or Colman’s dry mustard powder)
¼cup neutral oil, such as safflower or canola
¼cup minced shallot
2tablespoons unseasoned rice vinegar
1tablespoon minced peeled ginger
1½teaspoons granulated sugar
1teaspoon minced garlic
¼cup thinly sliced scallions (from 2 scallions)
2pounds green beans, trimmed
¼cup chopped roasted pecans

Ingredient Substitution Guide

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Preparation

Step 1
Bring a large pot of salted water to a boil.
Step 2
In a large bowl, combine mustard powder and 2 tablespoons of very hot water; mix well. Let stand for 5 minutes to bloom. Add oil, shallot, rice vinegar, ginger, sugar and garlic, and season with salt and pepper. Whisk until smooth, then stir in scallions.
Step 3
Once the water is boiling, add the green beans and blanch them until crisp-tender, about 2 minutes. Drain and transfer to the large bowl. Season with salt and pepper, and toss until evenly coated in the dressing. Let cool, stirring occasionally, about 10 minutes.
Step 4
Transfer beans to a serving bowl or platter. Serve at room temperature or chilled, and top with the pecans.

Ratings

4 out of 5

484 user ratings

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Comments

B22 years ago

the trick with the mustard is to go slow when adding it keeping in mind you can always add more....

Steph Christopher2 years ago

The combination of shallots/vinegar/sugar balanced nicely, but you really need to love mustard to love this dressing because the mustard was strong.

Elena D.2 years ago

Substitute Dijon mustard for mustard powder and honey for sugar

Emma6 months ago

I made this for Thanksgiving, and it was tasty and mostly well-received. However, the hot mustard was a little intense. Next time, I plan on cutting the mustard in half and adding miso paste.

Riki9 months ago

I did not use the hot mustard. Instead I opted for Dijon Mustard and it tasted great.

Sharon1 year ago

This was really good the first go 'round, but AMAZING 3 days later when I found the left-overs lurking in the back of the fridge. The beans had absorbed a ton of the flavors and were great. I did not have Chinese mustard, so used Coleman's and did let it bloom in the hot water for at least 15 minutes. YUM!

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