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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Green Beans With Mustard Vinaigrette Recipe

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This recipe for Green Beans With Mustard Vinaigrette is from Kathy's Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Kosher Salt
2 pounds green beans, trimmed
3 tbsps white wine vinegar
½ tsp sugar
1 tsp salt
2 shallots, thinly sliced
3 tbsps dijon mustard
⅓ cup extra virgin olive oil
Salt and freshly ground pepper to taste
Directions:
Directions:
Bring a large pot of salted water to boil. Add the green beans and cook until just tender, 2 to 3 minutes. Transfer to a bowl of ice water, using tongs, pushing the beans down to submerge them. Let cool completely, about 5 minutes, then drain and pat dry.

Meanwhile, whisk the vinegar, sugar, and 1 tsp salt in a large bowl. Add the shallots and stir to coat. Let sit until the green beans are ready.

Whisk the mustard into the shallot mixture, then gradually add the olive oil, whisking constantly, until smooth and thick. Add the green beans and toss to coat. Season with salt and pepper.
Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
This is an alternative green bean recipe for me. I like my string beans cooked until they are soft. These days most folks want them al dente. This recipes solves that problem.

 

 

 

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