Green Bean and Orange Salad Recipe

This Green Bean and Orange Salad Recipe is a crisp and citrusy recipe, which features tender green beans and sweet orange segments. It’s a vibrant healthy side dish, ready in about 20 minutes.

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Green Bean and Orange Salad Recipe Ingredients

The Salad Base

• 1 1/2 pounds green beans, trimmed
• 2 heads frisée lettuce, torn into bite-sized pieces
• 2 oranges, peeled and segmented (supremes)
• 1/3 cup chopped toasted pistachios
• 1 large shallot, thinly sliced

The Orange Vinaigrette

• 2 tablespoons sherry vinegar
• 2 tablespoons fresh orange juice
• 2 teaspoons Dijon mustard
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon kosher salt
• Freshly ground black pepper

How To Make Green Bean and Orange Salad Recipe

1. Blanch the beans: Bring a large pot of salted water to a rolling boil. Add the green beans and cook until they are crisp-tender, about 2 minutes. Do not overcook; you want them to snap.
2. Shock and dry: While the beans cook, prepare a large bowl of ice water. Immediately transfer the boiled beans to the ice bath to stop the cooking process and lock in the bright green color. Once cool, drain well and pat dry with paper towels.
3. Make the dressing base: In a large bowl, whisk together the sherry vinegar, orange juice, Dijon mustard, and kosher salt.
4. Emulsify: Slowly whisk in the olive oil until the dressing is smooth and emulsified.
5. Macerate the shallot: Add the thinly sliced shallot to the dressing. Let it sit for 10 minutes. This step creates a quick pickle effect, mellowing the raw onion bite and infusing the dressing with flavor.
6. Assemble and toss: Add the dried green beans, torn frisée, orange segments, and toasted pistachios to the bowl with the dressing and shallots. Season generously with freshly ground black pepper and additional salt if needed. Toss gently to coat everything evenly. Serve immediately.

Recipe Tips

• Segmenting Oranges: To get clean orange slices without the bitter pith, cut the top and bottom off the orange. Stand it up and slice the peel off following the curve of the fruit. Then, carefully slice between the membranes to release the segments.
• Drying the Beans: It is crucial to pat the green beans dry after the ice bath. If they are wet, the vinaigrette will slide right off, and the salad will be watery.
• Toasting Pistachios: Toast the nuts in a dry pan for 2-3 minutes until fragrant. This releases their natural oils and makes them significantly crunchier.
• Frisée Substitute: Frisée adds a nice bitter crunch and volume. If you can’t find it, arugula or mixed baby greens work as excellent substitutes.
• Sherry Vinegar: This vinegar has a distinct nutty, complex flavor. If you don’t have it, champagne vinegar or apple cider vinegar are decent alternatives.

What To Serve With Green Bean and Orange Salad Recipe

This light and acidic salad cuts through rich main courses perfectly.

• Roasted Duck or Chicken: The orange flavor is a classic pairing with poultry.
• Grilled Salmon: A fresh, healthy dinner.
• Quiche: Serve alongside a slice of cheese quiche for lunch.
• Holiday Roast: A bright spot on a heavy Thanksgiving or Christmas table.

How To Store Green Bean and Orange Salad Recipe

• Refrigerate: Once dressed, the frisée will wilt fairly quickly. It is best eaten fresh. If you must store it, it will keep for about 1 day.
• Meal Prep: To make ahead, store the blanched green beans, orange segments, and dressing in separate containers. Toss them together just before serving.
• Freeze: Do not freeze this salad.

Green Bean and Orange Salad Recipe Nutrition Facts

• Calories: 220
• Total Fat: 16g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 300mg
• Total Carbohydrates: 18g
• Dietary Fiber: 6g
• Sugar: 10g
• Protein: 5g

Nutrition information is estimated per serving (based on 4 servings).

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