Festive Green Bean Salad with Mustard Eschalot Vinaigrette

Bright, fresh and full of festive energy, this Green Bean Salad with Eschalot Vinaigrette is the kind of side dish that quietly steals the show. Inspired by Thomas Straker’s unapologetically flavour-packed green beans, this version leans into the punch of fresh herbs, crunchy tamari almonds, soft bursts of currants, and creamy goat’s cheese — simple ingredients that come together in the most beautiful way.

The magic starts with perfectly blanched green beans (that crisp-tender bite is everything), followed by a warm eschalot oil that bubbles with mustard seeds and a hint of smoked chilli. As it cools, it becomes a glossy, flavour-rich vinaigrette that coats every bean like a dream. Fresh mint and parsley brighten the whole dish, while the sweet currants and savoury almonds balance each other.

Tips & Tricks:
– Ice bath = non-negotiable. It locks in that vibrant green and keeps the beans crisp.
– Let the oil cool. Pouring it over the salad will cook and wilt the herbs (not what we want here).
– Season generously. Green beans love salt—it brings everything to life.
– Make it ahead. Prep all elements separately; dress just before serving for the freshest finish.

Perfect for Christmas, long lunches, barbecues, or any spread that needs a hit of brightness, this salad is proof that simple can still be special. Fresh, textural, a little cheeky—and destined to become a staple on your summer table.

Lunch

Dinner

Quick Sticks

Serves 4

Prep Time 10 Mins

Cook Time 4 Mins

Method

1
Bring a large pot of well-salted water to a boil. Prepare a large bowl of ice water and set aside.
2
Blanch the green beans for 1–2 minutes, until bright green and crisp-tender. Drain immediately and plunge them into the ice water. Let sit for 5 minutes, then drain well.
3
In a saucepan, heat the olive oil, eschalot, mustard seeds, and chilli flakes over medium-high heat. Allow the mixture to bubble, stirring gently, until the eschalot begins to turn golden (be careful not to burn it). Remove from the heat and carefully pour the warm oil into a large heatproof bowl. Set aside to cool slightly.
4
In a large bowl, combine the green beans with the mint, parsley, tamari almonds, currants, and goat’s cheese. Pour over the eschalot oil and add the lemon juice. Season generously with salt and pepper, then toss gently to coat.
5
Transfer to a serving bowl or platter and finish with extra herbs.