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
- 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.
- In a large skillet, heat a glug or two of olive oil over medium heat. Add the shallots and garlic and cook until tender.
- 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.
- 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.
- In a small bowl, combine the mustard and vinegars. Taste and adjust.
- Combine all the veggies into your serving bowl. Add the vinaigrette and toss well.
- Refrigerate until ready to serve.