• 1 pound small boiling onions
  • 1 1/2 pounds fresh green beans
  • Chicken stock
  • 1/2 cup creme fraiche
  • 1/4 cup cottage cheese
  • 2 tablespoons snipped fresh chives
  • 1 teaspoon snipped fresh (or 1/4 teaspoon dried) thyme leaves
  • 1 teaspoon snipped fresh (or 1/2 teaspoon dried) marjoram leaves
  • Salt
  • Freshly ground pepper
  • Juice of 1/2 Lemon


1. Simmer onions and beans in 1 inch of stock in a covered saucepan (about 15-18 minutes). Drain, refrigerate covered until chilled (about 2 hours).
2. Mix remaining ingredients except salt, pepper, and lemon juice; refrigerate covered until chilled.
3. Arrange vegetables on a platter; sprinkle lighlty with salt and pepper. Squeeze lemon juice over. Spoon sauce over or pass sauce seperately.

6 servings

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Submitted 5/30/05.
Source: Old culinary arts institute cookbook
Submitted By: Sadie Lopez

Green Bean and Onion Salad