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- Hey y'all it's Jamie Deen here,
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in my mama's kitchen.
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It's Thanksgiving season,
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and I'm here to help you round out your perfect table.
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Now everybody always does green beans.
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Green beans are really versatile.
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Everybody eats them, kids, middle, old.
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You can do them a bunch of different ways.
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You could do just regular green beans
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with red potatoes in them,
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which is how my grandmother Paula
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used to do them, so good.
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You could do a green bean casserole,
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which is what we've done at the Lady & Sons forever.
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My mom also loves a green bean casserole.
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But what we're gonna do for you today is a green bean salad.
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So I've taken a couple of pounds of green beans,
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and I blanched these off.
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So these go into hot water.
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You see they're crisp.
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And as soon as they blanche,
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which is about three minutes,
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I put them into an ice bath.
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'Cause I want these to look and feel like green beans,
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but nobody wants to eat raw green beans.
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So that's what we're starting with today.
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Really easy recipe for you, just a few ingredients.
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We're gonna start with walnut oil.
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So we've got three tablespoons of roasted walnut oil,
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and we're also gonna add one tablespoon of sherry vinegar.
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And we're making a vinegarette
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and it wouldn't be the same without
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a heaping teaspoon of Dijon mustard.
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Right in here we've got a teaspoon of kosher salt,
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and a half a teaspoon of black pepper.
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And we're just gonna whisk all this together.
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This is something that you
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can put together at the last minute,
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as long as you blanch off your greens beans,
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you'll see this really doesn't take any time at all.
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So we've got a homemade vinegarette dressing.
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Look how awesome that is.
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We're just gonna toss our beans that we've,
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they're really actually cold
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because we put them in an ice bath.
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I don't want too much of this water in here.
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Now to this, we're gonna add
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roasted walnuts, and damn near cooked them.
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I walked away from the pan.
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So we've got roasted walnuts.
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How much of that do we have?
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- [Woman] Three quarters of a cup.
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- Three quarters of a cup.
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We also have a third a cup of dry cranberries.
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And to this real quick,
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I'm gonna add a little bit of shallot.
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This is one small shallot.
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This shallot isn't too small.
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So I'm gonna use half of a medium shallot.
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Let me get an old spoon-a-rooney.
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We'll use this one, you see, it's almost like mom's here.
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I'm gonna toss all this together.
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Now, if this doesn't look like Thanksgiving,
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grits ain't groceries,
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I'm gonna work my bowl.
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Make sure everything gets coated
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with our vinegarette and our salt and pepper.
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Our cranberries, our shallots, our roasted walnuts.
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And this is a lot easier to prepare
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than some of the other green bean recipes
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that you might be considering for this Thanksgiving.
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So if you like what I'm,
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if you pick up what I'm putting down, as my mama says,
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this would be a good addition for your table.
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Really a last minute thing.
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So we've got our platter here.
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Look how pretty this is gonna be.
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Make sure all my good stuff goes right on top.
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Beautiful, huh? - [Woman] Yum.
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Now I'm gonna go ahead and taste this because, mmm.
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Oh! Dijon mustard is so delicious.
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The last ingredient I'm not a fan of.
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And that's blue cheese.
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I can see how the Dijon and the blue cheese
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all those flavors come together really well.
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I'm not a blue cheese guy.
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But just a little bit of blue cheese on top of here.
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I promise you, if you've never used any recipe
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that I've shown you, y'all start with this one.
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Could not be more simple, healthy and delicious.
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I'm thankful for green bean salad, and for y'all.
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We'll see y'all around the kitchen.
