Food & Cooking Recipes Salad Recipes Herbed Green Beans with Warm Mustard Vinaigrette Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: linda xiao Prep Time: 30 mins Total Time: 40 mins Servings: 6 Green beans are tossed with a mustard vinaigrette and raisin-nut croutons. Sweet and sour never tasted so garden-fresh! Ingredients 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 Directions 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. Rate it Print