Katie freshens up this traditional Thanksgiving side by producing a crisp, earthy salad with a velvety Parmesan dressing!
View #TheKitchen, Saturdays at 11a|10c + sign up for #discoveryplus to stream the entire library therefore a lot more:.
Get the dish ▶
Register For Food Network ▶

Gifted food specialists collect in the cooking area to share lively conversation and tasty dishes. From easy dinner ideas to the current food patterns, they cover all things fun in food!

Welcome to Food Network, where finding out to cook is as simple as clicking play! Grab your apron and prepare to get cookin' with some of the very best chefs worldwide. We'll give you a behind-the-scenes take a look at our best programs, take you inside our preferred restaurant and be your resource in the kitchen area to ensure every meal is a 10/10!

Creamy Green Bean Salad
RECIPE COURTESY OF KATIE LEE BIEGEL
Level: Easy
Overall: 30 minutes
Active: 20 minutes
Yield: 4 to 6 servings

Ingredients

Salad:

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 Parmesan Dressing:.

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.

Instructions.

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.

Subscribe to our channel to fill on the most recent must-eat dishes, dazzling kitchen hacks and material from your favorite Food Network reveals.
► WEBSITE:.
► FULL EPISODES:.
► FACEBOOK:.
► INSTAGRAM:.
► TWITTER:.

#TheKitchen #FoodNetwork #KatieLee #CreamyGreenBeanSalad.

Katie Lee Biegel's Creamy Green Bean Salad|The Cooking area|Food Network.