Part 9/26:

The chef begins by sautéing mushrooms, celery, onions, and garlic in butter, infusing the mixture with savory, umami notes. She then blanches fresh green beans, retaining their crisp texture and bright color.

The sautéed vegetables are combined with the blanched green beans, and a creamy dressing made with yogurt, mayonnaise, Parmesan cheese, and a touch of cherry vinegar is drizzled over the top. This dressing provides a tangy, slightly sweet counterpoint to the earthy vegetables.

To add crunch and texture, the chef tops the salad with toasted almonds and crispy fried onions, echoing the classic green bean casserole flavors in a fresh, vibrant presentation.