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Green Beans With Mustard Vinaigrette
Ingredients
- 1 lb Small green beans Salted water
- 2 Tbsp. Tarragon vinegar
- 1 Tbsp. Finely minced shallot or possibly Red onion
- 1 Tbsp. Coarse-grained Dijon Mustard
- 1/4 tsp Salt
- 1 1/2 Tbsp. Extra virgin olive oil
- 1/4 c. Salad oil Butterhead lettuce leaves
- 1/4 c. Slivered pimiento or possibly red Bell pepper -- for garnish
Directions
- 1. Snip off ends of beans. In a large pot bring a large quantity of salted water to a boil. Add in beans and boil, uncovered, till tender-crisp (6 to 8 min). Pour into a colander to drain. Immediately rinse with cool water to stop cooking. Drain well.
- 2. In a salad bowl mix vinegar, shallot, mustard, and salt. Using a whisk or possibly fork, gradually beat in oil till dressing is slightly thickened. Add in beans and mix lightly.
- 3. Serve beans on butter lettuce; garnish with pimiento.
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