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+ servings
Green Bean Salad with Peaches and Balsamic Bitters Vinaigrette
Prep Time
30 mins
Cook Time
5 mins
Total Time
35 mins
 

A colorful green bean salad recipe made with purple cabbage, fresh peaches, basil, and a flavorful balsamic bitters vinaigrette.

Recipe Type: Salad
Makes: 6 servings
Author: Brooklyn Supper
Ingredients
  • 4 cups thinly sliced purple cabbage (about a quarter of a large head)
  • sea salt
  • 2 cups purple and/or green snap beans (sadly, they don't retain color after cooking), stem end snapped off
  • 1 large or 2 small spring onions , thinly sliced plus 1 tablespoon, minced
  • 2 jalapeños , seeded and thinly sliced plus 1 teaspoon, minced
  • 1 clove garlic , smashed and minced
  • 3 tablespoons balsamic vinegar , plus a drizzle of aged balsamic vinegar (see note above)
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon Fee Brothers Whiskey Barrel-Aged or Old Fashion Aromatic bitters
  • 2 peaches , cut into 1/8-inch slices
  • 2 tablespoons torn basil leaves
  • black pepper
Instructions
  1. Set the sliced cabbage in a colander, and sprinkle with 1/2 teaspoon of sea salt. Set aside to drain for 20 minutes or more, turning every so often to release juices.
  2. Next, bring a large pot of cold water to a rapid boil. Add a generous amount of sea salt. Blanch the green beans until vibrant green and just tender (2 - 3 minutes, depending on the size). Drain, immerse cooked green beans in ice water, and drain again. Slice each cooked green bean in half lengthwise.
  3. To make the balsamic and bitters vinaigrette, combine 1 tablespoon minced spring onion, 1 teaspoon minced jalapeño, 1 clove garlic, and a pinch of sea salt. Use a fork to whisk in the balsamic vinegar. Whisking constantly, drizzle in the olive oil until emulsified. Finish by whisking in the bitters.
  4. Set the sliced cabbage in a bowl with remaining spring onion and jalapeño slices. Toss with a third of the vinaigrette. In another bowl, toss the halved green beans with a third of the vinaigrette and several pinches of sea salt, as needed. Allow vegetables and vinaigrette to mingle for 10 minutes.
  5. To assemble the salad, toss the dressed cabbage and green bean mixtures with sliced peaches, torn basil leaves, and the remaining third of the vinaigrette. If using an aged balsamic vinegar, add a generous drizzle to the salad. Finish with ground black pepper to taste.
  6. Salad will keep well sealed in the fridge for 2 days, though the colors and textures are most vibrant just after assembly.