Green Beans Vinaigrette
1 pound green beans
Dijon vinaigrette (double recipe below)
4 tbs chopped parsley
3 green onions, chopped
1 Vidalia or red onion, chopped
1 French shallot, chopped
Wash and string green beans and break larger ones in two.
Bring a large pot of water to a boil, tossing in one tablespoon
salt when it comes to a boil. Add the beans and boil, uncovered,
for about 10 minutes, or until just tender.
Drain the beans and dress them while hot with the vinaigrette,
onions and parsley. Any combination of onion flavors will do - don't
be shy about amounts.
Refrigerate the beans, tossing them occasionally to distribute the
dressing. This salad keeps very well, its flavor improving as it marinates.
Add a couple of sliced, boiled new potatoes if desired.
1 tsp Dijon (or Creole) mustard
1½ tbs red wine vinegar (not raspberry)
¾ tsp salt
Freshly ground pepper
3 tbs extra-virgin olive oil
Put the first four ingredients in a small glass jar with a tight fitting
lid (a clean jar that once contained artichoke hearts is perfect) and shake
well. Add the olive oil and shake very well again.
A couple of suggestions: Add garlic, basil, chives, parsley, mint, or a
combination thereof. For a curry variation, add minced garlic and one tablespoon
finely chopped onion fried until soft in one tablespoon oil, with one teaspoon
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