Green Bean Salad

A salad of peppers and green beans paired with a slightly tangy sauce.
20 min
0 People
20 min
INGREDIENTS for 0 people
  • 1 lb green beans , boiled
  • 5 oz bell peppers
  • Extra Virgin Olive Oil to taste
  • 1 stalk celery
  • 2 tablespoons Balsamic Vinegar of Modena
  • 1 tablespoon mustard
  • 1 hard-boiled egg
  • salt to taste

Wash and clean the peppers. Cut them in half and remove the stem and white interior strands, then cut it into fairly thin slices.

In a bowl, whisk together the yolk of a hard-boiled egg, mustard, celery, finely chopped, a pinch of salt and balsamic vinegar. Slowly add the olive oil and whisk together to make an emulsion.

Place the green beans and peppers in a bowl and toss with the freshly-made dressing.

Food History

Enriched with meat, fruit or fish, or made  entirely of vegetables, salad is one of the most typical dishes of Italian cuisine, even though it is almost always served as a side dish.

The large consumption of vegetables, moreover, has always been a characteristic of the Mediterranean diet. Since ancient times, people living in the Mediterranean, especially Italy, have consumed a diet based on vegetables.

In Ancient Rome, in fact, people believed that a frugal diet, consisting primarily of fruits of the earth and paired with the consumption of wine, was not only healthy, but was both moral and virtuous. This diet opposed to the typical “barbaric” diet based primarily on the consumption of meat and milk.

The importance of vegetables in the diets of the inhabitants of the “Bel Paese,” moreover, has remained consistent over the centuries. In the sixteenth century, doctor Costanzo Felici said, in a large botanical treatise, that the habit of eating vegetables was seen in other European countries, as a hallmark of the inhabitants of the Italian peninsula.

Did you know that…

the term “salad” comes from the Latin word “sal” meaning salt?

According to ancient medical theories, in fact, salt was one of the basic salad dressings because it was used to draw the excess moisture naturally inherent in vegetables.

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