Green Bean Salad - Lemon Sauce and Capers

Green beans from the grocery store don't hold that well so in the summer I often bring them home and blanch them quickly to set the crispness and color. Then I can use them for several days as a side dish, which I often serve cold during the warmer months. 

Julian's Green Bean Salad

Today's recipe comes from America's Test Kitchen and I've only made a few modifications, other than to blanch the green beans in advance for several other uses. Blanching is scalding vegetables in boiling water for a short time, followed by quick cooling in ice water to stop the cooking process. Blanching stops enzyme actions which otherwise cause loss of flavor, color and texture.

Ingredients

Fried Capers
1/3 cup olive oil
1/4 cup capers, rinsed

Sauce
1/2 cup mayonnaise
2 tablespoons lemon juice
3/4 teaspoon minced fresh or 1 teaspoon dried thyme
Freshly ground black pepper (4-5 grinds)

Green Beans
1 1/2 pounds green beans, trimmed
1/4 teaspoon table salt, plus salt for blanching green beans
1/4 teaspoon pepper
1/4 cup chopped fresh or dried dill (optional)

Instructions

FOR THE FRIED CAPERS: Combine oil and capers in 2-cup liquid measuring cup (capers should be mostly submerged). Microwave until capers are darkened in color and have shrunk, about 5 minutes, stirring halfway through microwaving. Using slotted spoon, transfer capers to paper towel–lined plate (they will continue to crisp as they cool); set aside. Transfer 2 tablespoons caper oil to large bowl; set aside. (Reserve remaining caper oil for another use or discard.) Fried capers can be stored at room temperature for up to 2 days.)

FOR THE SAUCE: Combine all ingredients in small bowl. (Sauce can be refrigerated for up to 2 days.)

FOR THE GREEN BEANS: Bring 3 quarts water to boil in large pot over high heat. Meanwhile, fill large bowl halfway with cold water and a hand full of ice cubes; set aside. Add green beans and 1/4 cup salt to boiling water. Once water returns to boil, cook green beans until crisp-tender, about 3 minutes.

Drain green beans in colander and immediately transfer to bowl with cold water. Let sit until chilled, about 2 minutes. Drain in colander and dry thoroughly with clean dish towels or a salad spinner. (Blanched green beans can be refrigerated for up to 2 days.)

Just before serving, transfer green beans to large bowl with caper oil. Add salt and pepper and toss until well combined. Arrange green beans in even layer on large platter or individual serving plates. Drizzle with sauce and sprinkle with optional dill and fried capers. Serve.