Saturday, August 3, 2013

#1,049: Green Beans with French Vinaigrette


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

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