No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Green Bean, Watercress, and Crispy Shallot Salad

This year, instead of traditional green-bean casserole, try our vibrant salad of crisp-tender green beans and crunchy fried shallots in a lemony dressing.

  • Prep:
  • Total Time:
  • Servings: 8
Green Bean, Watercress, and Crispy Shallot Salad

Source: Everyday Food, November 2007


  • Coarse salt and ground pepper
  • 1 pound green beans, trimmed
  • 1 cup vegetable oil, such as safflower
  • 3 shallots, thinly sliced crosswise into rings
  • 2 teaspoons all-purpose flour
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 2 tablespoons Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • 1 bunch watercress (8 ounces), tough stems removed


  1. Bring a large pot of salted water to a boil. Prepare a large bowl of ice water, and place a colander inside bowl. Line a baking sheet with a double layer of paper towels. Cook green beans in boiling water until bright green and crisp-tender, 2 to 3 minutes. With a wire skimmer or slotted spoon, transfer to colander to stop cooking. Cool green beans completely in ice bath, then transfer to lined baking sheet; pat dry.

  2. In a small saucepan, heat vegetable oil over medium-low. In a small bowl, toss shallots with flour. Working in three batches, fry shallots in oil until golden and crispy, 2 to 4 minutes. Transfer shallots to paper towels, and season generously with salt.

  3. In a small bowl, whisk lemon juice, mustard, and olive oil to combine; season dressing with salt and pepper. Place watercress on a serving platter, and drizzle with half the dressing. Top with green beans and remaining dressing. Serve sprinkled with fried shallots.

Related Topics