As you can see by my photo above, I may have slightly over cooked these green beans. I also didn't submerge them into ice water after blanching them. I'm not a good green bean-cooker. Regardless, these were actually very good green beans. I will definitely be making these again. I liked that I could make/blanch the green beans ahead of time AND make the vinaigrette ahead of time, then just put it all together minutes before my dinner was ready. A perfect weeknight side dish.
⅓ cup olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
2 tablespoons lemon juice
1 clove garlic, crushed
sea salt and cracked black pepper
120g green beans, trimmed and blanched
Place the oil, vinegar, mustard, lemon juice, garlic, salt and pepper in a bowl and whisk well to combine. Place the vinaigrette in a saucepan over medium heat. Add the beans and cook for 1−2 minutes or until warmed through. Serve with the remaining vinaigrette on the side. Serves 2.
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