Vegetarian Green Bean un-Casserole Salad Recipe
1 pound green beans
1 tbsp. olive oil
1 ounce butter
1/2 crushed garlic clove
2 to 4 oz. fresh gluten-free bread crumbs
1 tbsp chopped fresh parsley
1 hard boiled egg, finely diced

2 tbsp. olive oil
2 tbsp. canola oil
2 tsp (or more) white wine vinegar
1/2 garlic clove, crushed
1/4 tsp. dijon mustard
pinch of salt
pinch of sugar

Prepare green beans by cutting off tips and boil in salted water for 6 minutes or until tender. Then blanch under cold water and reserve in a bowl.

Whisk together all dressing ingredients and pour over green beans.

Melt the butter and oil together in a pan and fry your garlic briefly on medium heat, then stirring in bread crumbs. Let turn golden brown, stirring occasionally for about four minutes.

Remove from heat and add parsley and hard boiled egg pieces. Sprinkle over green beans. You can enjoy it warm or at room temperature, so it is a great dish for a holiday buffet.

To make gluten-free breadcrumbs I take a slice or two of gluten-free bread like Gluten Free Pantry Favorite Sandwich bread, toast it, and then grind in a food processor. No need to cool between toasting and processing.

I’ve made this dish for several holiday dinners, adjusting oil to make it healthier. This year I decreased the oil a little too much and also omitted the garlic, using onion instead. The garlic is really necessary for making this a great recipe, so I don’t recommend the substitution. (Recipe is posted without these lightening modification, so you can follow it in its rich, decadent goodness.)