A nice alternative to a hot vegetable, this flavorful side dish combines oven-roasted, fresh green beans, with sautéed shallots and red bell pepper and a tangy mustard vinaigrette.
This is a perfect recipe for entertaining because all the elements can be made in advance and combined just before serving.
Roasted Green Bean, Pepper and Shallot Salad
- 1-1/2 lbs fresh green beans, ends trimmed
- Extra virgin olive oil
- Salt and freshly ground black pepper
- 1 large red bell pepper, seeded, cored and cut into thin strips
- 3 large shallots, peeled and cut into 1/4-inch slices
For the dressing:
- 2 tablespoons red wine vinegar
- 1 tablespoon grainy mustard, or more to taste
- 6 tablespoons olive oil
- Preheat the oven to 400°F and line 2 large, shallow baking pans with parchment paper. Place the green beans in a large bowl, drizzle with olive oil and season lightly with salt and pepper.
- Toss to coat, then arrange the beans in a single layer on the prepared baking pans. Roast for 16 to 20 minutes, until tender but not browned. Remove from the oven and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the red bell pepper, toss to coat with the oil and cook for 1 minute.
- Separate the shallot slices into rings and add to the skillet. Continue cooking until the shallots are tender and sweet, 3 to 4 minutes longer.
- Transfer to a large bowl, add the green beans and set aside while you prepare the dressing.
- Whisk together the red wine vinegar, mustard, salt, and pepper. While still whisking, add the olive oil in a slow drizzle until the dressing has emulsified (thickened).
- Pour over the green beans and toss to coat. Transfer to a serving bowl and serve at room temperature.