Green Beans with Vinaigrette
Source of Recipe
Martha Stewart
Recipe Introduction
To make ahead (up to 1 day), steam beans & make the dressing; refrigerate separately, covered. Up to 1 hour before serving, toss beans with dressing, and keep at room temperature.
Recipe Link: http://marthastewart.com 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.
Place 2 lbs. 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.
In a small bowl or jar, whisk or shake 2 tablespoons extra-virgin olive oil, 1 tablespoon white-wine vinegar, 1 teaspon Dijon mustard, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper until thickened and combined. Pour
over beans; toss to coat.
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