Green Bean and Red Cabbage Salad
Green Bean and Red Cabbage Salad
Ingredients
- 8 slices bacon
- ¾ lb (340 g) extra-fine green beans, trimmed
- 2 cups (50 g) arugula, finely chopped
- 2 green onions, finely chopped
- ¼ cup (60 ml) olive oil
- 2 tbsp (30 ml) lemon juice
- 3 cups (255 g) red cabbage, thinly sliced on a mandoline
- ¼ cup (50 g) pitted black olives, coarsely chopped
- ¼ cup (45 g) roasted almonds, chopped
Instructions
- In a large skillet over medium heat, cook the bacon until crispy. Drain on paper towels. Cut into 1-inch (2.5 cm) pieces.
- Meanwhile, in a pot of salted boiling water, cook the green beans until tender. Drain. Chill in a bowl of ice water. Drain again.
- In a large bowl, combine the arugula, green onions, oil and lemon juice. Add the green beans, red cabbage, olives and almonds. Season with salt and pepper. Toss to combine. Garnish with the bacon.
Green Bean and Red Cabbage Salad