I bought some lovely green beans at the farmers’ market. When I got home, I started looking through my hundred-year-old cookbooks for a good green bean recipe. I found a recipe for String Bean Salad and decided to give it a try. It was different from any string bean salad recipe I had ever previously seen. The String Bean Salad basically was cold cooked green beans coated with a vinaigrette dressing, and then piled in the center of a plate with thinly sliced radishes arranged in a circle around the beans.
The String Bean Salad (or, as I prefer to call this dish, the Green Bean and Radish Salad) made a lovely, attractive presentation. The light and tangy vinaigrette dressing on the beans worked well with the crisp and slightly peppery sliced radishes to create a delightful, flavorful salad.
Here’s the original recipe:
I used green beans when I made this recipe. I thinly sliced 5 medium radishes (about 1 cup sliced radishes).
And, here is the recipe in the same cookbook for French Dressing:
Since the String Bean Salad recipe only called for two cups of beans, I decided that the French Dressing recipe would make more dressing than I needed, so I halved it. For the oil, I used olive oil; and, for the vinegar, I used apple cider vinegar.
Over the years, I’ve made several hundred-year-old French Dressing recipes. All are very different from the modern bright orange French Dressing that is sold in stores today. This old French Dressing recipe is basically a vinaigrette dressing. When I updated the recipe, I called the dressing a vinaigrette since it seemed like a more accurate description.
Here’s the recipe updated for modern cooks:
String Bean Salad (Green Bean and Radish Salad)
2 cups cold cooked green beans (Before cooking, remove ends from beans and break into bite-sized pieces.)
1 teaspoon chopped chives or onion (I used chives.)
Vinaigrette Dressing (See recipe below.)
1 cup thinly sliced radishes (4 – 5 medium radishes)
Put the green beans and chopped chives or onion in a bowl; add the Vinaigrette Dressing, then gently toss to coat the beans with the dressing. Put the beans in the center of a plate and arrange the radishes in a circle around the beans.
Vinaigrette Dressing
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
Put all the ingredients in a small bowl, stir quickly to combine using a small whisk or fork.
I thought the dressing wasn’t very French compared to what we eat today. It does sound very good.
I actually think that I like the old-fashioned French dressings better than the modern French dressings.
Probably better for you and fresh. I have been making some of my own dressings.
I’m impressed. I keep saying that I am going to make my own dressings, but only occasionally actually make them. Similarly to you, I’ve heard that commercially-prepared dressings aren’t particularly healthy, and the homemade dressings generally are tastier.
So simple, and while in season those beans and radishes will shine!
Agree – simple is good.
I saw a green bean and potato salad the other day…. I like the idea of this one. I have home canned green beans that I think will work great with this!
Canned green beans would work fine in this. I’m intrigued by the green bean and potato salad. I’ve never seen that combination.
Green bean and potato salad…. same idea as the radish
https://thingscook.com/string-bean-and-potato-salad/?utm_source=pinterest&utm_medium=social&utm_campaign=raspberry_cookie_pin#recipe
Thanks! The String Bean and Potato Salad looks really good. I may have to give it a try.
If John were still alive, I would try this dish. I would like the green beans, but only he would eat the radishes. Your photo of it is lovely. I would consider the radishes not food, but art.
The presentation and art components are a major part of this dish.
I would not think of green beans and radish going together. I did try a recipe for braised radish once and never felt the desire to make it again although I would eat it in a regular salad sans green beans.
I thought that this salad was tasty, but you definitely need to be fond of radishes to enjoy it.
Old-fashioned goodness, fresh from the garden – it does not get any better!
Fresh from the garden foods are the best.
My grandmother used to make string beans with a simple olive oil, vinegar and garlic dressing – delicious. Thanks for the reminder.
mmm. . . your grandmother’s string bean salad recipe sounds lovely.