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Green beans and shallots salad

Craving a bite of some mean green beans? These sweet green beans get elevated with a drizzle of Dijon, a dash of chilli, and a crispy onion garnish - the perfect accompaniment for any occasion!




  • 1 tablespoon dijon mustard
  • 2 tablspoons champagne vinegar
  • 4 tablespoons olive oil
  • Salt and black pepper, to taste

Crispy Shallots

  • 1 shallot, peeled and sliced into rings
  • 2 tablespoons rice flour
  • 1 cup pea shoots
  • Vegetable oil, for frying


  • 1 lb green beans, trimmed
  • Salt and black pepper, to taste
  • 1 piece shallot
  • Lemon zest, for garnish
  • 2 teaspoons chilli flakes



  1. Whisk the mustard and vinegar in a bowl and emulsify with olive oil.
  2. Season with salt and pepper. 


  1. On a Dutch oven pot, add oil about 2 inches thick and heat up to 350F. 
  2. Dredge the shallots with the rice flour. Fry in batches until golden brown and crispy. 
  3. Take out the oil and place it on absorbing paper—season with salt. 


  1. Bring a large pot with salted water to a boil, and cook the green beans in batches until tender.
  2. Once cooked, drop them in ice water.
  3. As soon as they are cold, take them out of the water and pat dry them (the longer they sit in water, the more flavours and nutrients they will lose).
  4. Cut them in half and store them in a bowl.
  5. Mix the beans with some dressing, raw shallots and lemon zest. 
  6. Adjust the seasoning and place in a large salad bowl.
  7. Garnish with chilli flakes and crispy shallots. Add the pea shoots on top. 
  8. Serve the extra dressing on the side. 

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