Green And Yellow String Beans With Almonds And Granny Smiths - cooking recipe

Ingredients

Salad
10 ounces green beans
10 ounces yellow wax beans
2 granny smith apples
1/2 cup walla walla onion, cut into crescents (my addition) (optional)
1/3 cup sliced almonds, toasted
mache or boston lettuce
Belgian endive
Vinaigrette Number 1
1/2 cup grapeseed oil
1 lemon, juice of
1 teaspoon grated fresh ginger
salt
pepper
Vinaigrette Number 2
4 tablespoons lemon juice
1/3 cup grapeseed oil
1 tablespoon sesame oil
2 tablespoons rice vinegar (either regular or seasoned)
2 tablespoons soy sauce
1 tablespoon brown sugar

Preparation

In a non-reactive bowl, combine the vinaigrette ingredients of your choice and whisk well. Best prepared 1 hour in advance.
In a clean, dry cast iron skillet, lightly toast the almond slices and allow to cool.
Cut the tips off both ends of the string beans; cook beans uncovered in boiling lightly salted water until crisp-tender.
Once the beans are cooked, drain and immerse immediately in cold water to halt the cooking process. Drain again. Set aside.
Peel the apples; seed, core and cut into strips.
Combine the vinaigrette, beans, apples, (onions if using) and almonds in a non-reactive salad bowl. Chill until ready to serve.
If desired, the salad can be served on a bed of mache or Belgian endive.