Dinner Tonight: Green Bean Salad With Cream

More green beans? I had lots of skirt steak left over from my Monday binge, and so I needed a little green to side along with all that beef that had to be eaten. These beans were hanging around, and I thought they’d complete the meal nicely.

And they are convenient. Since they are eaten cold, preparation can happen whenever. The beans keep nicely in the fridge for a day or two. The fiancée and I suggested saving some for a dinner party the next day but mid-meal decided it was a better idea to eat it all that night.

While the above picture makes these beans out to be as artery-clogging as the meat, that cream is crème fraîche, and it’s tangy and light. I originally couldn’t find it at my local grocer, and looked up exciting tales of making it from scratch. It requires buttermilk cultures and whole days to prepare. That’s about when I just caved in and drove to Whole Foods. They should have it close to the cheese section next to the goat cheese, and not by the milk, where I had first checked.

Dinner Tonight: Green Bean Salad With Cream

About This Recipe



  • 1 1/4 pounds green beans, preferably haricots verts
  • Juice of 1 lemon
  • 1 shallot, minced
  • 1/2 cup creme fraiche
  • 1 bunch of fresh chives, chopped
  • Salt and pepper


  1. 1

    Bring a large pot of water to a boil and add the beans. Cook until tender, about 5-8 minutes, depending on the size. Drain, and then dump in ice water to stop cooking. Drain again, and then set in the fridge.

  2. 2

    Mix the lemon juice, minced shallot, and creme fraiche in a bowl. Season with salt and pepper.

  3. 3

    Combine the creamy mixture with the beans, garnish with the attractive chives, and eat.


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