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Katie Lee Biegel’s Creamy Green Bean Salad | The Kitchen | Food Network

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Katie freshens up this classic Thanksgiving side by creating a crisp, earthy salad with a creamy Parmesan dressing!
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Creamy Green Bean Salad
RECIPE COURTESY OF KATIE LEE BIEGEL
Level: Easy
Total: 30 min
Active: 20 min
Yield: 4 to 6 servings

Ingredients

Salad:

2 tablespoons unsalted butter
1 pound cremini mushrooms, sliced
1 tablespoon fresh thyme leaves
1 teaspoon Worcestershire sauce
2 ribs celery, thinly sliced
2 cloves garlic, minced
Kosher salt
1 pound green beans, trimmed
1 large head romaine lettuce, roughly chopped
1/2 cup sliced almonds, toasted
1/2 cup crispy fried onions (more if desired!)

Creamy Parmesan Dressing:

1/2 cup low-fat yogurt
1/3 cup grated Parmesan
1/4 cup mayonnaise
2 tablespoons sherry vinegar
Kosher salt and freshly cracked black pepper

Directions

For the salad: Melt the butter in a large, heavy-bottomed skillet over medium-high heat. Add the mushrooms to the melted butter and cook, stirring occasionally, until they are golden brown and have released their moisture, about 6 minutes. Stir in the thyme, Worcestershire, celery, garlic and salt to taste. Cook until the garlic and thyme are aromatic and the celery is starting to brown on the edges, about 2 minutes. The celery should still be lightly crisp. Add more salt if desired. Take off the heat and spread on a sheet tray to cool.

Meanwhile, bring a medium pot of water to a boil. Set up a large bowl of ice water and line a sheet tray with a paper towel or kitchen towel. Generously season the boiling water with salt. Add the green beans and cook for 2 to 3 minutes. Remove with a spider or drain in a colander and transfer to the ice bath. Once cooled, transfer the green beans to the lined sheet tray and thoroughly pat dry.

For the creamy Parmesan dressing: Whisk together the yogurt, Parmesan, mayonnaise, sherry vinegar, 1/4 teaspoon salt and 1 teaspoon pepper in a large bowl. Refrigerate if not using immediately.

To assemble: To the bowl of dressing, add the green beans, mushroom mixture and romaine. Toss to combine and everything is fully coated. Transfer to a serving dish and top with the almonds and crispy fried onions. Serve immediately.

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Katie Lee Biegel’s Creamy Green Bean Salad | The Kitchen | Food Network


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22 Comments

22 Comments

  1. @mariamina120

    January 1, 2024 at 3:47 pm

    Looks so good 🫶❤️

  2. @mladyisthename

    January 1, 2024 at 3:47 pm

    No shaming here cuz I cook when I'm drinking all the time…two of my favorite pastimes, but this is the second video on this channel that I've seen in the past week or so where someone sounds clearly drunk…not just drinking but straight up drunk lmao

  3. @granthampubunderground

    January 1, 2024 at 3:47 pm

    So many contradictions on how to do stuff, depending on who you watch and/or listen to cooking. Katie says don't salt mushrooms in the beginning, because it pulls out the moisture and they won't brown. Yet I've heard many other chefs say salt them in the beginning so it does pull out the moisture. That moisture will cook off and then browning will happen. I really think they all just make it up as they go.

  4. @SummerDream222

    January 1, 2024 at 3:47 pm

    Why does she always sound intoxicated?

  5. @kathleenmiller516

    January 1, 2024 at 3:47 pm

    I could eat this w bread & a glass of wine…& call it Thanksgiving!

  6. @lxkatelynne

    January 1, 2024 at 3:47 pm

    Quick tip of you want to make this in advance: 1. Chop and add in romaine day of 2. Wait to add the crunchy onions and almonds until day of too. Happy Cooking 😊

  7. @Morealz

    January 1, 2024 at 3:47 pm

    She talks so slow 😅 so hard to watch

  8. @kaijuk5042

    January 1, 2024 at 3:47 pm

    Alex, Jeff and Sunny looked so serious watching her cook lol.

  9. @sunnyday3327

    January 1, 2024 at 3:47 pm

    Katie‘s green bean salad looks absolutely delicious! Traditional green bean casserole contains unhealthy cream of mushroom soup, this salad looks so flavorful & has lots of texture. I would cut the green beans in half because they’re so long.
    Great recipe! 😊🌻

  10. @sunnyday3327

    January 1, 2024 at 3:47 pm

    Katie‘s green bean salad looks absolutely delicious! Traditional green bean casserole contains unhealthy cream of mushroom soup, this salad looks so flavorful & has lots of texture. I would cut the green beans in half because they’re so long.
    Great recipe! 😊🌻

  11. @VincentGeraldoYT

    January 1, 2024 at 3:47 pm

    2:14 Sounds like Minecraft

  12. @stacystoltz8722

    January 1, 2024 at 3:47 pm

    Cool
    Salad
    Happy
    Thanks giving

  13. @chefcamsey1375

    January 1, 2024 at 3:47 pm

    Nice 🙂

  14. @Dominicancali

    January 1, 2024 at 3:47 pm

    I'm curious how long it can last considering the romaine lettuce in it, probably only that day but looks delicious.

  15. @OriginalMomo

    January 1, 2024 at 3:47 pm

    Probably better to cut the beans smaller. If not you will be fighting with 8” slimy beans lol.

  16. @gregcurtin5311

    January 1, 2024 at 3:47 pm

    I'd eat that but I'm not sure you can call it a green bean salad…

  17. @traceyrussell-kowalski5916

    January 1, 2024 at 3:47 pm

    Looks delicious 😋

  18. @patricialavallee8286

    January 1, 2024 at 3:47 pm

    Looks delish!

  19. @edreid7872

    January 1, 2024 at 3:47 pm

    I still got lots of love for cream of mushroom soup…so versatile..

  20. @patricialavallee8286

    January 1, 2024 at 3:47 pm

    Ali Macgraws double . She should do a ancestry test, research thru might be related!

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The WILDEST Fast Food Challenges 🍔🍟 | Chopped | Food Network


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