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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!

  • Prep:
  • Total Time:
  • Servings: 6

Photography: linda xiao

Source: Martha Stewart Living, 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


  1. 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.

  2. In a large pot of salted boiling water, cook green beans until crisp-tender, 4 to 6 minutes. Drain; return beans to pot.

  3. 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.

  4. 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.

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