Guess what I did all weekend? 1) I worked. And 2) I baked. Christmas cookies! A LOT of Christmas cookies. Which means, if I were a good person, I would’ve been organized enough to have a nice Christmas cookie recipe for you today.
Instead, we have German green bean salad. Not a bad thing. In fact, it’s a good thing. I made these for my step-mother’s birthday party, which is always an Octoberfest theme. Have I mentioned before that my step-mother is German? Her name is Heidi. Which explains the Octoberfest theme. This salad is a winner. I have a thing for vegetables in a vinaigrette, and I loved the combination of beans with lots of fresh dill. Another nice thing is that you can make it ahead and serve chilled or at room temperature.
This recipe came from one of my favorite Time-Life cookbook series, Foods of the World. From the German book, obviously. I love these books. The series came with one large-format hardcover book for each country and each book came with a smaller, spiral notebook full of recipes. They are super cool and also super informative. It’s like traveling to foreign countries without leaving your kitchen! (Not that I advocate not traveling to foreign countries, but if you are on a budget like me, it’s nice to daydream while saving up.)
Make these for your next Octoberfest! Or just your next dinner. Or whenever. They’re good.
P.S. If you are vegetarian, use veg stock instead of chicken. No big.