Green beans in mustard vinaigrette

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 6-8

Crispy, bright green green beans are a healthy, vitamin-packed side dish that can be served with almost any main course. Before serving, blanch the beans in boiling water to soften them slightly without overcooking them and losing their delicious crunch and nutritional benefits. Place a bowl of ice water next to the stove and transfer the beans to stop them from cooking immediately. Toss the drained beans with a tart shallot-mustard vinaigrette, and serve. Delicious and hassle-free!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.9 kg green beans, ends trimmed
3 tablespoons white wine vinegar
0.5 tsp sugar
2 shallots, thinly sliced
3 tablespoons Dijon mustard
1/3 cup extra-virgin olive oil

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Bring a large saucepan of salted water to a boil. Add the green beans and cook until slightly tender, 2-3 minutes. Then, using tongs, transfer the green beans to a bowl of ice water, submerging them completely. Let cool completely, about 5 minutes, then drain and pat dry.
Meanwhile, in a large bowl, combine the vinegar, sugar, and 1 teaspoon of salt. Add the shallots and stir to coat. Let sit while you blanch the beans.

Stir the mustard into the shallot mixture, then gradually add the olive oil, whisking constantly, until smooth. Add the green beans and toss to coat. Season with salt and pepper to taste.

Categories:

recipe / Festive dishes / New Year / Christmas / Main courses / Side dishes / Vegetables and mushrooms / Food Network - recipes

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