Salads and Side Dishes

Steakhouse Green Bean Salad

In the past year we’ve gone to steakhouses for a lot of celebratory occasions. Ryan loves a good rib eye, so we went for his big league call up last year in Kansas City, and just recently during the All Star Break. I tend to go for a salad and a few bites of his steak at dinners like that, because I’m way more interested in the side dishes. I love the idea of a wedge salad- tomatoes, red onion, bleu cheese, and balsamic- but I hate iceberg lettuce. It’s tastes like textured water and completely void of nutritional value. So when I’m having a steak dinner at home, or craving that steakhouse atmosphere, I make the wedge with green beans. This dish is a refreshing side for warm evening because it has filling ingredients but is served cold. I’ve also added some lemon zest and lemon vinaigrette to make it even more summer-like. If you are really craving the steakhouse vibe, add some chopped bacon to the mix- Ryan definitely prefers it that way. 🙂 

Makes: 4 servings
Prep Time: 20 minutes     Total Time: 20 minutes

1.25 lbs green beans, ends trimmed
2 tomatoes on the vine
1/2 cup bleu cheese crumbles
1/4 cup finely chopped red onion
1 lemon, zest and juice
3 tbs white balsamic vinegar
1 clove garlic, minced
1/4 cup olive oil

  • Fill a large soup pot with 1-2 inches of water. If you have a steaming insert, add the insert and steam the green beans until they are just starting to get tender, around 4 minutes. Immediately shock the beans in ice water to stop the cooking process. If you don’t have a steamer, bring a full pot of water to a boil, add the green beans for about 45 seconds, and immediately shock in cold water for about 1 minute. After either cooking method, bring the beans out of the cold water and pat them dry with a paper towl so they stay crisp.
  • Roughly chop the tomatoes into bite-sized pieces. Toss the green beans, onion, bleu cheese, and tomatoes together in a large bowl. Place on a serving dish.
  • Whisk together the remaining ingredients in a small bowl with some salt to taste. Drizzle over the vegetables. Add freshly cracked black pepper to serve. If preparing ahead of time, mix everything together, but taste to see if additional salt is needed- cold food needs more seasoning than warm food.

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