Hamdi Saidani This Gordon Ramsay green beans with mustard dressing recipe is a classic side dish elevated to restaurant quality. It features perfectly crisp-tender blanched green beans tossed in a rich, sweet, and tangy dressing made with a whole head of slow-roasted garlic. Topped with crunchy toasted almonds, it’s a simple yet sophisticated dish, ready in about 45 minutes.
Gordon Ramsay Green Beans Ingredients
For the Green Beans:
- 200g (about ½ lb) fine green beans, trimmed
- 2 tbsp slivered almonds
For the Roasted Garlic Vinaigrette:
- 1 whole head of garlic
- 2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tbsp runny honey
- 4 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Optional: 1 tbsp fresh herbs (parsley, mint, or coriander), 1 lime wedge
How To Make Gordon Ramsay Green Beans
- Roast the Garlic: Preheat your oven to 400°F (200°C). Wrap the entire garlic bulb in a small piece of aluminum foil and roast for about 30 minutes, until the cloves are very soft and fragrant. Let it cool slightly.
- Blanch the Beans: While the garlic roasts, bring a large pot of generously salted water to a rolling boil. Prepare a large bowl of ice water. Add the green beans to the boiling water and blanch for just 2 minutes.
- Shock the Beans: Immediately use a slotted spoon to transfer the beans from the boiling water to the ice water. This “shocks” them, stopping the cooking process and locking in their bright green color and crisp texture. Once cooled, drain the beans thoroughly and pat them completely dry.
- Make the Dressing: Squeeze the soft, roasted garlic cloves out of their skins into a medium bowl. Use a fork to mash them into a smooth paste. Whisk in the white wine vinegar, Dijon mustard, honey, salt, and pepper. While whisking continuously, slowly drizzle in the olive oil until the dressing is smooth and emulsified.
- Toast the Almonds: In a small, dry skillet over medium heat, toast the slivered almonds for 2-3 minutes, tossing frequently, until they are golden brown and aromatic.
- Assemble and Serve: In a large bowl, toss the dry, blanched green beans with the roasted garlic dressing. Add the toasted almonds, optional fresh herbs, and a final squeeze of lime juice, if using. Toss once more and serve immediately, either warm or at room temperature.
Recipe Tips
- How to get perfectly crisp-tender, bright green beans? The blanch and shock method is the non-negotiable secret. A quick 2-minute boil cooks them perfectly, and the immediate plunge into ice water stops them from becoming dull-colored and mushy.
- How to get a deep, not harsh, garlic flavor? Roasting the whole head of garlic is the key. This transforms the sharp, pungent flavor of raw garlic into a sweet, nutty, and incredibly savory paste that forms the flavor foundation of the entire dressing.
- Can I make this ahead of time? Absolutely! This is a perfect make-ahead side dish for a dinner party. You can roast the garlic, make the dressing, and blanch the beans up to a day in advance. Store the dressing and the beans in separate airtight containers in the refrigerator. Just toss everything together with the freshly toasted almonds right before serving.
- Why does my dressing look separated? For a stable vinaigrette, you must add the olive oil in a slow, steady stream while whisking vigorously. This process, called emulsification, breaks the oil into tiny droplets and allows them to be suspended in the vinegar, creating a smooth, creamy dressing.
What To Serve With This Dish
This is a classic and elegant side dish that pairs wonderfully with a huge variety of main courses. Serve it alongside:
- A whole Roasted Chicken or a seared duck breast.
- A perfectly cooked steak or pan-seared pork chop.
- Grilled or baked salmon.
How To Store Leftovers
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days. The beans will remain flavorful, but the almonds will lose their crunch over time.
Green Beans Nutrition Facts
- Serving: 1/2 of recipe
- Calories: 380 kcal
- Carbohydrates: 25g
- Protein: 8g
- Fat: 28g
- Saturated Fat: 4g
- Sodium: 650mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use frozen green beans?
For the best crisp-tender texture that this recipe is known for, fresh green beans are highly recommended. Frozen beans can often turn out soft or watery after blanching.
Can I use a different kind of nut?
Yes. If you don’t have almonds, this salad would also be delicious with toasted, chopped hazelnuts, walnuts, or even pine nuts.
Is there a substitute for honey to make it vegan?
Yes, you can easily substitute the honey with an equal amount of maple syrup or agave nectar to make the entire dish vegan.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Fish Chowder Recipe
- Gordon Ramsay Bloody Mary Linguine Recipe
- Gordon Ramsay Broccoli and Stilton Soup Recipe
Gordon Ramsay Green Beans With Mustard Dressing Recipe
Description
A classic, elegant side dish featuring crisp-tender green beans and toasted almonds, all tossed in a rich and tangy dressing made with a whole head of sweet roasted garlic.
Ingredients
Instructions
- Preheat oven to 400°F (200°C). Wrap the garlic bulb in foil and roast for 30 minutes until soft.
- Blanch the green beans in boiling salted water for 2 minutes, then immediately transfer them to an ice bath to cool. Drain and dry completely.
- Make the dressing: Squeeze the soft, roasted garlic cloves from their skins and mash them into a paste. Whisk in the vinegar, mustard, honey, salt, and pepper. Slowly drizzle in the olive oil while whisking until smooth.
- Toast the almonds in a dry skillet until golden.
- In a serving bowl, toss the dry green beans with the dressing.
- Top with the toasted almonds and serve.
Notes
- u003cliu003eu003cstrongu003eRoast the Garlic:u003c/strongu003e The most important tip for a deep, complex flavor is to roast the whole head of garlic until it’s soft and sweet. This is a non-negotiable step.u003c/liu003eu003cliu003eu003cstrongu003eBlanch and Shock:u003c/strongu003e To guarantee your green beans are perfectly crisp-tender and a vibrant green, you must blanch them for only 2 minutes and then immediately shock them in an ice bath.u003c/liu003eu003cliu003eu003cstrongu003eDry the Beans:u003c/strongu003e After shocking, make sure your green beans are completely dry before you toss them with the dressing. This helps the vinaigrette cling to the beans properly.u003c/liu003eu003cliu003eu003cstrongu003eMake Components Ahead:u003c/strongu003e For a stress-free side dish, you can make the dressing and blanch the beans a day in advance. Just store them separately in the fridge and toss them together with freshly toasted almonds before serving.u003c/liu003e
Gordon Ramsay Green Beans With Mustard Dressing Recipe
