Herbed Green Beans with Warm Mustard Vinaigrette

Photo: linda xiao
Prep Time:
30 mins
Total Time:
40 mins

Green beans are tossed with a mustard vinaigrette and raisin-nut croutons. Sweet and sour never tasted so garden-fresh!


  • 4 ounces rustic raisin-nut bread, cut into ½-inch cubes (2 cups)

  • Coarse salt

  • 1 ½ pounds green beans, trimmed

  • 2 tablespoons minced shallot (from 1 to 2 shallots)

  • 1 tablespoon whole-grain mustard

  • 1 tablespoon red-wine vinegar

  • ¼ 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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