Recipe courtesy of Nadia G
French Green Bean Salad
48 hr 30 min
15 min
6 servings
48 hr 30 min
15 min
6 servings


Marinated Lemons: 
  • 3 lemons, thinly sliced
  • 1/4 red onion, thinly sliced
  • 1 tablespoon sugar
  • 2 teaspoons sea salt
  • 3 sprigs fresh oregano
  • 1 finger hot chile, halved lengthwise
  • Extra-virgin olive oil
  • 1 cup walnuts
  • 1 pound green beans
  • Ice water, for chilling
  • 8 slices bacon, diced
  • 1 cup cherry tomatoes, halved
  • Kosher salt and freshly ground black pepper


For the lemons: Toss the lemons and onions with the sugar and salt in a medium bowl. Put the oregano and chile in a glass jar, and then add the lemons and onions and pack tightly. Fill the jar with olive oil. Close the jar and give it a good shake, and then add more oil if there is still room. Close the jar again and refrigerate for 2 days to marinate. Dice 15 slices of the lemons and all the onions.

For the salad: Preheat the oven to 350 degrees F. 

Toast the walnuts on a baking sheet for about 10 minutes. Let cool. 

Blanch the green beans in a large pot of boiling water for 1 minute. Drain and immediately plunge into an ice bath. Drain. 

Heat a large frying pan over medium heat and fry the bacon until crispy, about 10 minutes. Drain on paper towels. 

Add the lemons, onions, green beans, walnuts, bacon and tomatoes to a salad bowl. Drizzle with some oil from the marinated lemons and season with salt and black pepper. Toss and serve.

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