Herbed Green Beans with Warm Mustard Vinaigrette
Green beans are tossed with a mustard vinaigrette and raisin-nut croutons. Sweet and sour never tasted so garden-fresh!
- Total Time:
- Servings: 6
Photography: linda xiao
Source: Martha Stewart Living, December/January December/January 2015
- 4 ounces rustic raisin-nut bread, cut into 1/2-inch cubes (2 cups)
- Coarse salt
- 1 1/2 pounds green beans, trimmed
- 2 tablespoons minced shallot (from 1 to 2 shallots)
- 1 tablespoon whole-grain mustard
- 1 tablespoon red-wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 tablespoon chopped fresh dill, plus small sprigs for serving
Preheat oven to 350 degrees. Arrange bread cubes in a single layer on a rimmed baking sheet and toast, tossing once, until golden brown, about 10 minutes.
In a large pot of salted boiling water, cook green beans until crisp-tender, 4 to 6 minutes. Drain; return beans to pot.
In a small saucepan, mix together shallot, mustard, and vinegar, then whisk in oil in a slow, steady stream. Heat mixture over low, whisking constantly, just until warm.
Toss beans with vinaigrette, toasted bread, and chopped dill. Season with 1/4 teaspoon salt. Transfer to a platter, garnish with dill sprigs, and serve.