Sprouts and Beans Salad with Dijon Vinaigrette

What to do with Brussels?  What to do with green beans?  Steam them?  Bake them?  Braise them?  Saute them?  Blanch them?  Boooooorrrrriiiiiiiiing.  Although tasty, these options have all been exhausted.  So I started looking for something new, creative, interesting, and bound to be tasty and was inspired by this seemingly fancy haricots verts and white beans recipe.  With the addition of the salad, more dijon, and a bunch of brussels sprouts, my resulting salad was delicious.

The brussels and green beans were perfectly al dente, while the white beans were slightly soft–ultimately creating perfectly complementing textures.  Additionally, the freshness of each veggie was highlighted by the dijon vinaigrette and spices.  Overall, this salad is sophisticated and elegant, but also incredibly quick and easy to make.  You can easily serve it on a weeknight when schedules are tight, or bring it to share at a fancy holiday meal.  We did both!

Finally, a new solution for what to do with brussels sprouts and green beans.  This salad is an instant hit!

Sprouts and Beans Salad with Dijon Vinaigrette:
Based on this recipe.

  • 2 cans of white beans, drained and rinsed
  • 2 bay leaves
  • 2 or 3 large thyme sprigs
  • 2 or 3 large rosemary sprigs
  • 2 large shallots, diced
  • between 1 and 2 pounds of brussels sprouts, ends trimmed and wilted leaves peeled off
  • about a pound (a very healthy handful) of green beans, trimmed
  • between 1/2 cup and 1 cup of chicken broth
  • 2 garlic cloves, minced
  • about 2 tablespoons of dijon mustard
  • 2ish tablespoons of sherry vinegar
  • 2ish tablespoons of red wine vinegar
  • fresh ground pepper
  1. In a medium-sized pot, add the beans, bay leaves, thyme, and rosemary.  Cook for about 10 minutes or so until the beans are tender (but not mushy) and the herbs have had enough time to integrate.  When done cooking, discard the liquid and the sprigs.
  2. In a large skillet, heat a glug or two of olive oil over medium heat.  Add the shallots and garlic and cook until tender.   
  3. Add the brussels sprouts, and the chicken broth.  You need enough liquid for the sprouts to braise, but not so much that they are floating/swimming.  Cook until they can be pierced with a fork, but are not mushy.
  4. When the brussels are almost al dente, in a medium pot of boiling water, cook the green beans until crisp/tender, about 3 minutes.  Drain the beans into a colander and rinse with very cold water.  
  5. In a small bowl, combine the mustard and vinegars.  Taste and adjust.   
  6. Combine all the veggies into your serving bowl.  Add the vinaigrette and toss well.  
  7. Refrigerate until ready to serve.  
  8. Enjoy!

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