Katie Lee Biegel’s Creamy Green Bean Salad | The Kitchen | Food Network

Katie freshens up this traditional by producing a crisp, earthy salad with a velvety !
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Level: Easy
Overall: 30 minutes
Active: 20 minutes
Yield: 4 to 6 servings



2 tablespoons saltless butter
1 pound cremini mushrooms, sliced
1 tablespoon fresh thyme leaves
1 teaspoon Worcestershire sauce
2 ribs celery, thinly sliced
2 cloves garlic, minced
Kosher salt
1 pound green beans, trimmed
1 big head romaine lettuce, approximately chopped
1/2 cup sliced almonds, toasted
1/2 cup crispy fried onions (more if wanted!).

Creamy :.

1/2 cup low-fat yogurt.
1/3 cup grated Parmesan.
1/4 cup mayonnaise.
2 tablespoons sherry vinegar.
Kosher salt and newly broken black pepper.


For the salad: Melt the butter in a big, heavy-bottomed frying pan over medium-high heat. Add the mushrooms to the melted butter and cook, stirring periodically, until they are golden brown and have released their wetness, about 6 minutes. Stir in the thyme, Worcestershire, celery, garlic and salt to taste. Prepare until the garlic and thyme are aromatic and the celery is starting to brown on the edges, about 2 minutes. The celery should still be gently crisp. Include more salt if wanted. Take off the heat and spread on a sheet tray to cool.

On the other hand, bring a medium pot of water to a boil. Set up a large bowl of ice water and line a sheet tray with a paper towel or kitchen towel. Generously season the boiling water with salt. Add the green beans and cook for 2 to 3 minutes. Get rid of with a spider or drain in a colander and transfer to the ice bath. Once cooled, transfer the green beans to the lined sheet tray and thoroughly pat dry.

For the velvety Parmesan dressing: Whisk together the yogurt, Parmesan, mayonnaise, sherry vinegar, 1/4 teaspoon salt and 1 teaspoon pepper in a large bowl. Refrigerate if not using immediately.

To put together: To the bowl of dressing, include the green beans, mushroom mix and romaine. Toss to combine and whatever is totally coated. Transfer to a serving meal and top with the almonds and crispy fried onions. Serve immediately.

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Katie Lee Biegel's |The Cooking area|Food Network.

Katie Lee Biegel's Creamy Salad | The Kitchen | Food Network

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