Green Beans with Vinaigrette
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Everyday Food, November 2004
- Prep Time 15 minutes
- Total Time 15 minutes
- Yield Serves 8
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Ingredients
- 2 pounds green beans, stem ends trimmed
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white-wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon coarse salt
- 1/4 teaspoon ground pepper
Directions
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Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Fill a large bowl with ice water; set aside.
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Place green beans, stem ends trimmed, in basket. Cover; steam until crisp-tender, 5 to 8 minutes. Plunge beans in ice water. When cool, drain; pat dry with paper towels. Transfer to a large bowl.
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In a small bowl or jar, whisk or shake extra-virgin olive oil, white-wine vinegar, Dijon mustard, coarse salt, and ground pepper until thickened and combined. Pour over beans; toss to coat.
This is a great recipe! The dressing is nice and light and merely adds flavor. The beans do not "soak" in it. Very tasty! I also added dried cranberries and almond slivers. It was a hit at my party.
Made years ago. Yum! Making again today for Thanksgiving.
Great tasting