MINTED GREEN BEANS WITH RED ONION
2 lb. green beans, trimmed
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1/4 cup extra virgin olive oil
3 tablespoons minced fresh mint leaves
1/2 cup finely chopped red onion
1. Bring a pot of water to a boil. Cook the beans for 2 to 4 minutes, or until they are crisp-tender. Transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking. Drain well. Pat the beans dry with paper towels and chill, covered, for at least 3 hours or overnight.
2. In a large bowl whisk together the mustard and vinegar. Add the oil in a stream, whisking, until emulsified. Season to taste with salt and pepper.
3. Add the beans, mint and onion and toss until combined well.
Gourmet, August 1992
|raw green beans|
|blanching the green beans|
|shocking the greens beans in ice water|
|whisking the vinaigrette|
|chopped red onion|
|The aforementioned bunch of mint...pretty nice, but not quite |
as dazzling to behold after just one day in my fridge.
Note to self: take fresh produce photos while unloading the groceries.
|the nicest mint leaves of the bunch|
|adding blanched green beans to the bowl with the dressing|
|red onion and mint added|
|minted green beans|
By the way, these are very good. Fresh, flavorful
and crunchy. A nice change of pace for green beans.