Skill Level
French Green Bean Salad with Fried Capers
Salad
Small Golden Beets | 4-6 | |
French Green Beans | 1.5 lbs | |
Boiled Eggs | 4 | |
Mini Potatoes | 1 lb | |
Radishes | 6 | |
Tomatoes | 4 | |
Capers | 1/2 Cup |
Dijon Dressing
Shallot | 1 | |
Lemon | 1 | |
Dijon | 2 teaspoons | |
Honey | 1 teaspoon | |
Olive Oil | 6 Tablespoons | |
Fresh Dill | 2 Tablespoons |



This is a French green bean & potato salad, don’t skip the fried capers as they really boost the salad!
Use Beets from a jar to save time.
- Make the Dressing by whisking all the ingredients together except the Oil drizzle that in while whisking so the dressing emulsifies. Place in the fridge while you prepare the Salad.
- Boil the Potatoes until just tender, set aside to cool.
- Do the same for the Beets just add a cup of vinegar and a cup of sugar to the water you are boiling them in. Cook until just tender and set aside to cool.
- When the Beets are cool gently peel the skins off (it’s easier if you halve them first).
- Blanch the Green Beans by placing them into a pot of boiling salted water for about 1-2 minutes then you drain them and plunge them into ice water to stop the cooking process.
- Fry the Capers by adding a little Oil to a small pan and heat, drain the capers and pat them dry, fry them until they burst open and are crisp, place them on a paper towel to drain.
- Quarter the Eggs and the Tomatoes.
- Arrange all the Salad ingredients on a platter and serve with the Dressing on the side or toss everything with the Dressing. Top with the fried Capers.
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