"The green bean salad itself is nothing more than blanched green beans topped with crunchy almonds. But what makes this green bean salad stand out is the sweetly smoky roasted garlic chef Ramsay adds to the mustard vinaigrette. Where raw garlic cloves bring a spicy, savory bite to dressings, roasting mellows the spice by converting it into a caramelized sweetness with a smoky finish."
"Chef Ramsay roasts the whole head of garlic without slicing the top off like we do. Then, once the garlic is ready, he chops the top off and squeezes the golden garlic paste into a bowl as the foundation for a zingy mustard vinaigrette. It'll take a good 45 minutes to roast a head of garlic, so it should certainly be the first step you take in a green bean recipe."
The recipe pairs blanched green beans and crunchy almonds with a Dijon and olive oil vinaigrette enhanced by roasted garlic. Roasting garlic converts sharp spiciness into caramelized sweetness and smoky notes. The method roasts a whole head of garlic, then chops the top and squeezes the golden paste into a bowl to form the vinaigrette base. Roasting a whole head takes about 45 minutes, so start with it; roasting individual cloves on a baking sheet takes about 15 minutes. Roasted garlic complements many green bean preparations, including green bean almondine.
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