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Green Beans Salad with Pears and Citrus Vinaigrette

Servings: 4


  • Mixed spring greens enough for large salad bowl
  • Handful green beans washed with ends trimmed
  • 1 pear
  • 6-8 oil cured olives
  • Citrus Lemon Vinaigrette
  • 3-4 chopped capers optional
  • 4 tablespoons extra virgin olive oil
  • Lemon zest and a squeeze of 1/2 lemon
  • 1 tablespoon champagne vinegar
  • Sea salt
  • Ground pepper


  • Steam green beans for 5 minutes, removing when still somewhat crisp. Rinse immediately in cold water or put in ice bath to stop the cooking. Be careful not overcook the beans.
  • Slice pears in thin slices with skins on. Keep together, and add last so the pears don’t get mushy.
  • Mix capers and vinegars first. Slowly whisk in olive oil. Add salt and pepper.
  • You must taste and see if there is too much acid and continue to add oil a little at a time.
  • Assembly
  • Dress the green beans FIRST. Then toss them throughout the salad. The dressing on the green beans will also dress the lettuce leaves. You can then decide how much more to add.
  • Add salt and pepper, olives, toss. Add pears at the end, keeping them on the top of salad. Drizzle pears with vinaigrette, season with sea salt.