Kenya Green Bean Salad Recipe

Prepare green beans

Trim the stem ends of the green beans and rinse under cold water. Bring a large pot of salted water to a rolling boil. Add the green beans and blanch for 2 to 3 minutes until bright green and just tender-crisp.

Prepare an ice bath (bowl of ice and cold water). Using a slotted spoon or strainer, transfer the blanched beans immediately to the ice bath to stop cooking and preserve color. Let cool completely, about 3 minutes, then drain and pat dry on a kitchen towel. If beans are long, halve them crosswise.

In a large mixing bowl combine the baby spinach, halved cherry tomatoes, thinly sliced red onion, and chopped parsley. Add the cooled green beans and gently toss to combine.

If using, add the toasted sliced almonds now for crunch. Reserve the Parmigiano-Reggiano to sprinkle on top just before serving.

Make the dressing

In a small bowl or mason jar combine the lemon juice, white wine vinegar, Dijon mustard, honey, minced garlic, salt and pepper. Whisk or shake until combined. Slowly drizzle in the extra-virgin olive oil while whisking continuously (or add oil to jar and shake vigorously) to emulsify the dressing.

Add the truffle oil last and stir or shake gently to incorporate. Taste and adjust seasoning: add a pinch more salt, a squeeze more lemon, or an extra 1/4 tsp truffle oil if you prefer a stronger truffle note (do not overdo truffle oil; it is potent).

Reserve about 1 tablespoon of dressing for tossing the spinach and beans lightly, and keep the remainder to drizzle at serving for guests to add more if desired.

Toss and dress: Pour the reserved tablespoon of dressing over the salad bowl and toss gently to coat the spinach and green beans evenly. Taste and add more dressing if needed, a little at a time to avoid overdressing.

Plate the salad on a large platter or individual plates. Scatter the grated Parmigiano-Reggiano over the top and finish with a light crack of black pepper and an optional extra drizzle of truffle oil (about 1/8 to 1/4 tsp) for aroma.

Serve immediately at room temperature so the spinach remains tender and the truffle aroma is noticeable. Leftover dressing can be stored refrigerated for up to 3 days; if chilled, bring to room temperature and whisk before using.