I might ask if I can make this for Thanksgiving for one of our family gatherings this year. This is such an easy recipe and I loved it eaten both at room temperature and reheated in the microwave (although the color changed slightly on the green beans when I did that...still tasted good though). This was extremely easy to make and throw together at the last minute, but I love how the recipe gives suggestions for making it ahead of time. PLUS since it's served at room temperature, it's a great dish to travel with (like I do!).
Salt and pepper
2 pounds thin green beans, trimmed
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 shallot, minced
1/4 cup vegetable oil
1/4 cup olive oil
Place a large bowl of ice water in the
sink. Bring a large pot of salted water to a boil over high heat. Add green
beans and return to a boil. Cook until beans are tender, 3 to 5 minutes. Using
a slotted spoon, quickly transfer green beans to ice water to stop cooking.
Drain and lay out on paper towels to dry. (Can be done up to 3 days in advance
to this point. Wrap in damp paper towels, cover with plastic wrap and
refrigerate. Bring to room temperature before serving.)
In a large bowl, whisk together vinegar, lemon
juice, 1/4 tsp. salt, 1/8 tsp. pepper, mustard and shallot until blended.
Slowly add both oils, whisking constantly, until thickened. (Can be made up to
3 days in advance, minus the shallot. Keep chilled in a glass jar with a
tight-fitting lid. Add shallot right before using.)
Just prior to serving, add beans to bowl
with vinaigrette. Toss well and season with additional salt and pepper, if
desired. Serve at room temperature.
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