Friday, August 07, 2009
Green Beans with Sweet Onion Vinaigrette
from July 09 Gourmet
1 cup finely chopped sweet onion
1 tablespoon red-wine vinegar
1 tablespoon grainy Dijon mustard
2 1/2 pounds green beans, trimmed
2 tablespoons extra-virgin olive oil
1/3 cup finely chopped flat-leaf parsley
Stir together onion, vinegar, mustard, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Marinate about 10 minutes.
Meanwhile, cook beans in a large pot of well-salted boiling water, uncovered, until just tender, about 6 minutes. Transfer to a large ice bath to stop cooking. Drain and pat dry.
Whisk oil and parsley into onion mixture, then toss with beans.
NOTE:
Beans can be cooked 1 day ahead and chilled in a sealable bag. Bring to room temperature, then toss with vinaigrette just before serving.Labels: Salads and what you can dress them in, Sides
Posted by Jeannie ::
5:19 PM ::
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